Asparagus With Goat Cheese Sauce Recipes

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ROASTED ASPARAGUS WITH HERB GOAT CHEESE



Roasted Asparagus with Herb Goat Cheese image

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Provided by Raquel Teixeira

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 4

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
  • Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g

ASPARAGUS WITH GOAT CHEESE SAUCE



Asparagus With Goat Cheese Sauce image

Make and share this Asparagus With Goat Cheese Sauce recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs asparagus
3 ounces goat cheese, softened
1/4 cup mayonnaise
1 teaspoon lemon juice
salt and pepper
1/4 cup milk
2 slices cooked bacon, crumbled

Steps:

  • Add asparagus to boiling water and cook until crisp tender, approx 2-4 minutes.
  • Combine remaining ingredients, pour over asparagus.

GRILLED ASPARAGUS WITH A BASIL-GOAT CHEESE SAUCE



Grilled Asparagus With a Basil-Goat Cheese Sauce image

This spring or summertime dish adds a touch of sophistication and kapow to grilling asparagus. It is based off of a sauce by Mean Chef, #41126, used with BBQ shrimp. The key lies in the contrast between seasoned, grilled aspargus and the subtle herbed cream. A possible variation would be to substitute cream cheese for goat cheese, though I have not tried it.

Provided by Tin Chef Seattle

Categories     Cheese

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs asparagus
garlic powder
salt
pepper
olive oil
4 ounces goat cheese
2/3 cup sour cream
1/4 cup buttermilk
1/2 cup fresh basil (one pack at the grocery store)
1 garlic clove
butter

Steps:

  • ASPARAGUS:.
  • Brush grill with olive oil and heat the grill on a low heat.
  • Cut tough ends off asparagus.
  • Brush asparagus with oil and then place on the grill on a low heat.
  • Season with garlic powder, salt, and pepper.
  • Cook until crunchy and tender.
  • SAUCE:.
  • Remove stems from basil. Mince or press garlic.
  • Add goat cheese, sour cream, butter milk, and basil to a food processor. Process until mixed, almost dip like.
  • Heat butter in a sauce pan on medium and sautee garlic until fragrant (about 1 minute).
  • Stir in goat cheese mixture into the garlic saucepan and stir on medium heat until warmed. Pour sauce over asparagus or serve in a side dish.

ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS



Asparagus with Goat Cheese and Hazelnuts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon whole-grain mustard
2 teaspoons apple cider vinegar
Kosher salt
1 pound asparagus, trimmed
1 cup mizuna lettuce or watercress
1/2 cup toasted peeled hazelnuts, chopped
2 ounces goat cheese crumbles

Steps:

  • In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
  • Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
  • Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.

ASPARAGUS WITH HERBED GOAT CHEESE SAUCE



Asparagus with Herbed Goat Cheese Sauce image

Provided by Susan Herrmann Loomis

Categories     Side     Goat Cheese     Asparagus     Spring     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 servings

Number Of Ingredients 5

1 pound (500g) white or green asparagus, trimmed
1 cup (8 ounces;250ml) fresh goat cheese curds (or 3/4 cup - 6 oz.; 185ml) fresh goat cheese and 1/4 cup either goat or cow's milk)
2 tablespoons extra virgin olive oil
1 cup (about 10g) mixed fennel fronds, sweet cicely and chervil leaves
Fine sea salt to taste

Steps:

  • 1. Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover, and steam until the asparagus is tender but not soft, about 11 minutes.
  • 2. Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth.
  • 3. Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.

ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE



Roasted Asparagus with Lemon and Goat Cheese image

After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
½ cup Swanson® Vegetable Broth
3 ounces soft goat cheese, crumbled
1 tablespoon lemon juice
1 teaspoon grated lemon zest

Steps:

  • Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
  • Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
  • Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 6.8 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 3.3 g, Sodium 154.5 mg, Sugar 3.4 g

ASPARAGUS WITH GOAT CHEESE DRESSING



Asparagus With Goat Cheese Dressing image

Provided by Florence Fabricant

Categories     easy, quick, weekday, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound boiled or steamed asparagus
1 1/2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 ounces fresh goat cheese, crumbled
Freshly ground black pepper
1/2 tablespoon finely chopped fresh chervil

Steps:

  • Arrange the asparagus on a platter.
  • Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
  • Sprinkle with chervil and serve.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 0 grams

BROILED ASPARAGUS WITH GOAT CHEESE



Broiled Asparagus with Goat Cheese image

An easy and unbelievable yummy recipe for oven-broiled asparagus finished with crumbled goat cheese.

Provided by Natalie Titanov

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 15m

Yield 4

Number Of Ingredients 5

1 pound fresh asparagus, trimmed
2 tablespoons olive oil
½ teaspoon dried basil
salt and freshly ground black pepper to taste
5 ounces crumbled goat cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine asparagus, olive oil, basil, salt, and pepper on a sheet pan and mix well.
  • Broil in the preheated oven until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Remove from the oven and sprinkle with goat cheese.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 5.4 g, Cholesterol 28 mg, Fat 17.5 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 8.3 g, Sodium 223.7 mg, Sugar 3 g

PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS



Pasta with Goat Cheese, Lemon, and Asparagus image

Provided by Jill Silverman Hough

Categories     Pasta     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Goat Cheese     Lemon     Asparagus     Summer     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 pound fusilli or rotini (spiral-shaped pasta)
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus sprigs for garnish
1 5-to 5 1/2-ounce log soft fresh goat cheese

Steps:

  • Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
  • Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
  • Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.

PASTA WITH ASPARAGUS AND GOAT CHEESE



Pasta with Asparagus and Goat Cheese image

Asparagus and pasta dish.

Provided by Jesse Thompsen

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ (16 ounce) package whole grain spaghetti
1 pound asparagus, trimmed and chopped
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
¾ cup low-sodium chicken broth
4 ounces goat cheese
1 teaspoon lemon zest

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
  • Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
  • Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 51 g, Cholesterol 30.8 mg, Fat 12.4 g, Fiber 9.7 g, Protein 18 g, SaturatedFat 7.9 g, Sodium 174.5 mg, Sugar 5.1 g

ASPARAGUS WITH HERBED GOAT CHEESE SAUCE RECIPE



Asparagus With Herbed Goat Cheese Sauce Recipe image

Provided by GratefulSea

Number Of Ingredients 5

1 pound white or green asparagus; trimmed
3/4 cup fresh goat cheese
2 tablespoons extra virgin olive oil
1 cup (about 10g) mixed fennel fronds, sweet cicely; and chervil leaves
fine sea salt to taste

Steps:

  • 1. Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover, and steam until the asparagus is tender but not soft, about 11 minutes. 2. Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth. 3. Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.

SAVORY ASPARAGUS STRATA



Savory Asparagus Strata image

Fresh asparagus and goat cheese combine to make a delectable strata. Assemble it a day ahead and let it chill overnight for an easy brunch!-Lynda Ruce, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound medium fresh mushrooms, quartered
1/2 teaspoon garlic salt
1/2 teaspoon pepper, divided
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
2 packages (4 ounces each) herbed fresh goat cheese, cut into 1/2-inch cubes
12 large eggs
2 cups 2% milk
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1 envelope hollandaise sauce mix

Steps:

  • In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.

Nutrition Facts : Calories 362 calories, Fat 20g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 740mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

STEAMED ASPARAGUS WITH WARM GOAT CHEESE



Steamed Asparagus with Warm Goat Cheese image

There'r no more spring-like dish than fresh asparagus paired with warm goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

5 ounce fresh goat cheese log
Flour
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
Simply Steamed Asparagus
Salt
Lemon wedges

Steps:

  • Slice a 5-ounce fresh goat cheeselog into 4 disks; dredge in flour,then in 1/4 cup panko (Japanese breadcrumbs).Freeze for 15 minutes.
  • In a medium nonstick skillet, heat2 tablespoons olive oil over medium-high.Add cheese disks; cook untilbrowned, about 1 minute per side.Season Steamed Asparagus withsalt, and serve with cheese disks andlemon wedges

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

Categories     Sauce     Cheese     Pasta     Roast     Goat Cheese     Asparagus     Boil

Yield serves 4

Number Of Ingredients 6

2 bunches asparagus (2 pounds), tough ends removed
5 tablespoons unsalted butter, cut into small pieces
Coarse salt and freshly ground pepper
12 ounces cavatappi or other short pasta shape
5 ounces fresh goat cheese, crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
  • Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
  • In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
  • Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE



Asparagus and Tomato Salad with Goat Cheese image

This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
salt and ground black pepper to taste
1 pound fresh asparagus, cut into 2-inch pieces
1 cup grape tomatoes, halved
2 ounces goat cheese, cubed

Steps:

  • Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
  • Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
  • Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 7.2 g, Cholesterol 7.5 mg, Fat 5.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 101.8 mg, Sugar 4.1 g

FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE



Fettuccine with Morels, Asparagus, and Goat Cheese image

Categories     Milk/Cream     Mushroom     Pasta     Vegetarian     Quick & Easy     Goat Cheese     Asparagus     White Wine     Spring     Gourmet

Yield Serves 4 to 6 as a first course

Number Of Ingredients 10

1/2 cup minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 pound fresh morels (available seasonally at specialty produce markets and some supermarkets), washed well, patted dry, and trimmed
1/2 cup heavy cream
6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups)
3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender
1/4 cup minced fresh chives
3/4 pound fettuccine

Steps:

  • In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

ASPARAGUS GOAT CHEESE BRUSCHETTA WITH PORCINI VINAIGRETTE



Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette image

Provided by Shelley Wiseman

Categories     Bread     Mushroom     Appetizer     Quick & Easy     Graduation     Wedding     Goat Cheese     Asparagus     Spring     Shower     Engagement Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1/2 ounce dried porcini mushrooms
1 cup boiling water
1/4 cup sherry vinegar
1/4 cup minced shallots
2 teaspoons sugar
1/4 cup extra-virgin olive oil, plus additional for brushing
2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches
8 ounces fresh goat cheese, softened
8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed

Steps:

  • Make vinaigrette:
  • Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.
  • Make bruschetta:
  • Preheat oven to 400°F with rack in upper third.
  • Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.
  • Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
  • Halve asparagus crosswise.
  • Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.
  • Spread goat cheese mixture generously on toasts.
  • To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette.

ASPARAGUS WITH BALSAMIC TOMATOES AND GOAT CHEESE



Asparagus With Balsamic Tomatoes and Goat Cheese image

Cut this recipe out of Cooking Light Magazine...Made it for dinner and it was fabulous....Putting it here for safe keeping...

Provided by CIndytc

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus, trimmed
1 teaspoon extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper

Steps:

  • 1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
  • 2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt.
  • 3. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with goat cheese and pepper.

ASPARAGUS-POTATO HASH WITH GOAT CHEESE AND EGGS



Asparagus-Potato Hash With Goat Cheese and Eggs image

This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.

Provided by Lidey Heuck

Categories     breakfast, brunch, dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil, plus more as needed
1 1/4 pounds Yukon Gold or red new potatoes, scrubbed and diced into 1/2-inch pieces
Kosher salt and black pepper
1/2 large fennel bulb, diced into 1/2-inch pieces (about 1 cup), fennel fronds reserved
1 leek, trimmed, halved lengthwise and sliced 1/4-inch thick (about 1 cup chopped leeks)
1/2 pound asparagus (10 to 12 spears), trimmed and cut into 1/2-inch pieces
1 tablespoon fresh lemon juice, plus lemon zest and more juice for serving (optional)
4 large eggs
3 tablespoons crumbled plain goat cheese
1 tablespoon chopped fresh dill, mint or parsley

Steps:

  • Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
  • Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
  • Add the asparagus, along with 1/2 teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
  • Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
  • Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don't overcook.)
  • Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

2 bunches asparagus (2 pounds total), tough ends removed
4 tablespoons butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
  • While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
  • In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g

More about "asparagus with goat cheese sauce recipes"

ASPARAGUS WITH GOAT CHEESE RECIPE | EATINGWELL
asparagus-with-goat-cheese-recipe-eatingwell image
2019-08-02 Step 1. Place asparagus in a shallow pan and coat lightly with cooking spray. Sprinkle with salt and pepper. Advertisement. Step 2. Grill the …
From eatingwell.com
5/5 (1)
Total Time 15 mins
Category Healthy Vegetarian Asparagus Recipes
Calories 35 per serving
  • Place asparagus in a shallow pan and coat lightly with cooking spray. Sprinkle with salt and pepper.
  • Grill the asparagus on the greased rack of an uncovered charcoal grill directly over medium coals for 4 to 6 minutes or until crisp-tender, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place asparagus on greased grill rack over heat. Cover and grill as above.)
  • Transfer the asparagus to a serving platter. Coat lightly with cooking spray. Sprinkle with goat cheese and pine nuts.


ASPARAGUS RIBBONS WITH LEMON AND GOAT CHEESE RECIPE
Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl. Advertisement. Step 2. Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk.
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ASPARAGUS SALAD WITH TOASTED WALNUTS AND GOAT CHEESE RECIPE
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GRILLED ASPARAGUS WITH GOAT CHEESE GARLIC SAUCE - SOBEYS INC.
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ASPARAGUS AND GOAT CHEESE QUICHE - RECIPE - FINECOOKING
Preparation Make and blind bake the crust. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute.
From finecooking.com


SKILLET ASPARAGUS SALAD WITH GOAT CHEESE RECIPE | MYRECIPES
1 ½ teaspoons fresh lemon juice. ½ teaspoon Dijon mustard. ¼ teaspoon freshly ground black pepper. ⅛ teaspoon salt. 5 teaspoons olive oil. 2 cups mixed baby salad greens. 2 ounces goat cheese, crumbled (about 1/2 cup) 3 tablespoons chopped pecans, toasted. 1 tablespoon fresh tarragon leaves.
From myrecipes.com


10 BEST ASPARAGUS CHEESE CASSEROLE RECIPES | YUMMLY
2022-04-25 black pepper, salt, asparagus, extra-virgin olive oil, grated Parmesan cheese Ratatouille with Sausage and Tomato Cream Sauce KitchenAid olive oil, summer squash, ground black pepper, red onion, oregano and 14 more
From yummly.com


RECIPE - ASPARAGUS AND GOAT CHEESE PASTA
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From lcbo.com


FAST AND EASY ASPARAGUS AND GOAT CHEESE PASTA RECIPE
2010-03-18 Pasta With Goat Cheese, Lemon, and Asparagus. From Bon Appétit. Ingredients. 1 pound fusilli or rotini (spiral-shaped pasta) 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch ...
From popsugar.com


GRILLED ASPARAGUS WITH GOAT CHEESE GARLIC SAUCE - SOBEYS …
Directions. Step 1. Preheat grill to medium. In a food processor, blend cheese, 3 tbsp (45 mL) of the olive oil, sour cream, lemon and garlic until smooth; set aside. Step 2. In a medium bowl, gently toss asparagus with remaining 1 tbsp (15 mL) olive oil, season lightly. Grill asparagus, turning occasionally, until tender, about 5 minutes.
From sobeys.com


CREAMY GOAT CHEESE PASTA WITH ROASTED ASPARAGUS RECIPE | PBS …
Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast ...
From pbs.org


ASPARAGUS WITH GOAT CHEESE SAUCE | GIRATA KITCHEN
2011-08-11 For this recipe, I chose to steam green asparagus, but any hearty vegetable would work well. In fact, I served a pan-seared steak along with the asparagus (the goat cheese sauce might even be better than melted, crusty bleu cheese on the steak, although Nicole would beg to differ…). Ingredients . 1 lb. asparagus, cleaned and trimmed; 2 oz. goat cheese, softened …
From giratakitchen.wordpress.com


GRILLED ASPARAGUS WITH GOAT CHEESE GARLIC SAUCE - SAFEWAY
In a food processor, blend cheese, 3 tbsp (45 mL) of the olive oil, sour cream, lemon and garlic until smooth; set aside. Step 2. In a medium bowl, gently toss asparagus with remaining 1 tbsp (15 mL) olive oil, season lightly. Grill asparagus, turning occasionally, until tender, about 5 minutes. Remove from heat, transfer to a platter and serve ...
From safeway.ca


ASPARAGUS TART WITH GOAT CHEESE - YUMMY ADDICTION
2015-05-08 Carefully spread goat cheese evenly over the puff pastry and arrange the asparagus on top of the cheese, stacking to fit, if needed. Sprinkle with Parmesan and dill. Bake for 15-18 minutes or until the crust is lightly golden. Garnish with freshly ground black pepper and a light drizzle of olive oil, if desired. Cut into squares and serve.
From yummyaddiction.com


ASPARAGUS-GOAT CHEESE PASTA RECIPE | MYRECIPES
Blend in the flour with a whisk. add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and the lemon peel. Step 3. Toss the spaghetti with the asparagus, sauce and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.
From myrecipes.com


ASPARAGUS & BLACK PEPPER, BACON, & GOAT CHEESE SAUCE RECIPE
Bring 1 gallon water and salt to a boil in a Dutch oven; add asparagus. Cook 2 minutes or until crisp tender. Drain and rinse with cold water. Pat dry with paper towels; chill. Advertisement. Step 2. Combine goat cheese, mayonnaise, juice, pepper, and bacon in a medium bowl, stirring with a whisk. Add milk, 1 tablespoon at a time, stirring ...
From myrecipes.com


ASPARAGUS WITH COOL GOAT’S CHEESE SABAYON - BIGOVEN.COM
Place the bowl over, not in, a pot of simmering water. Continue whisking until the mixture becomes thick and triples in volume. Set the bowl into a larger bowl filled with iced water, whisking constantly until cool. Beat the goat’s cheese until smooth. Gradually beat in the water and lemon juice. Fold the chilled egg yolk mixture into the cheese.
From bigoven.com


VALERIE BERTINELLI'S ASPARAGUS, HERB AND GOAT CHEESE TART
2021-02-18 1/3 cup roughly chopped flat-leaf parsley. 1/4 cup chopped chives. 2 tablespoons chopped dill. 1/2 cup freshly grated Parmesan cheese. 1 tablespoon lemon zest (from 1 lemon) kosher salt. freshly ...
From today.com


ASPARAGUS GOAT CHEESE PASTA - RECIPE RUNNER
Preheat oven to 425° F. and line a sheet pan with foil. Lay the asparagus on the sheet pan and drizzle with olive oil, salt and pepper. Toss together and spread into a single layer. Roast the asparagus for 9-12 minutes or until tender. Cut the asparagus into approximately 1 inch pieces.
From reciperunner.com


PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS RECIPE - BON APPéTIT
2009-04-15 Step 1. Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is …
From bonappetit.com


GOAT CHEESE AND ASPARAGUS FRITTATA | WILLIAMS SONOMA
2020-10-03 Stir the onions, asparagus and about three-fourths of the goat cheese into the egg mixture and season with salt and pepper. Add the remaining 2 Tbs. olive oil to the pan and swirl to coat the pan. Pour the egg mixture into the pan and transfer to the oven. Bake until the frittata is puffed up slightly and doesn’t jiggle when shaken, about 20 ...
From williams-sonoma.com


CREAMY GOAT CHEESE SAUCE RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. Combine buttermilk and goat cheese in a blender; blend on low speed until smooth. With the motor running, drizzle in olive oil. Transfer the dressing to a small bowl and stir in thyme, pepper and crushed garlic. Season with …
From eatingwell.com


ASPARAGUS SOUP WITH GOAT CHEESE DUMPLINGS RECIPE - HOUSE
Design, Decorating and Lifestyle. For the soup: Step 1: Have ready a large bowl of ice water. Trim away just the very tough bottoms of the asparagus, then cut the spears into 1/4″ pieces.
From pre.houseandhome.com


HONEY-LIME ASPARAGUS WITH GOAT CHEESE RECIPE | MYRECIPES
Meanwhile, in a skillet, lightly toast the pine nuts over medium heat, stirring occasionally, about 5 minutes. Set aside. In a large bowl, whisk together the lime juice, lime zest, oil, honey, and salt until smooth. Add the asparagus and toss well. Top with the goat cheese and toasted pine nuts before serving. Advertisement.
From myrecipes.com


ASPARAGUS MUSHROOM PASTA WITH GOAT CHEESE SAUCE
2013-10-30 Pasta is one of those quick and easy dishes for me, just throw noodles in the pot make a quick sauce and viola, dinner is served. My family is absolutely obsessed with asparagus, grilled, roasted, whatever. So I decided to make an Asparagus Mushroom pasta and whip together a goat cheese sauce to serve over the pasta. One tasty dish for sure!
From joyfulhealthyeats.com


RECIPE: GOAT CHEESE AND CHIVE GNOCCHI WITH ASPARAGUS - KITCHN
2009-05-27 1 lb. asparagus, washed and trimmed. 3 tablespoons butter. In a small mixing bowl, combine goat cheese, Parmesan, egg, 1/4 cup chives and 1 teaspoon salt. Mix with a fork until smooth. Add flour a spoonful at a time until dough comes together but is still a little wet. Lightly flour a work surface and line a jelly roll pan with wax paper.
From thekitchn.com


ASPARAGUS, GOAT CHEESE AND LEMON PASTA – SMITTEN KITCHEN
2009-05-17 Drain both pasta and asparagus together, reserving one cup of pasta water. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed.
From smittenkitchen.com


ASPARAGUS QUICHE WITH GOAT CHEESE AND CHIVES - SAVORY SIMPLE
2014-04-15 Blanch the asparagus (both the top halves and bottom pieces) in boiling water for 1 minute. Drain and then shock in an ice bath to halt the cooking process. . Spread 1/2 tablespoon chives evenly in the bottom of the baked pie crust. Sprinkle the goat cheese evenly on top, followed by the chopped asparagus, reserving the top halves for decoration.
From savorysimple.net


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