Asparagus with Goat Cheese & Arugula Sauce
Serves: 2 – 4Course: Side Dishes
Diet: Vegetarian
Season(s): Spring
Ingredients
- 1 1/2 pounds asparagus
- 3 ounces soft goat cheese
- 1/4 pound arugula
- 1 small garlic clove
- 1/2 cup extra virgin olive oil
- salt
- 2 radishes
Instructions
Trim the asparagus as needed and peel the lower halves if the stalks are thick and the peel might be tough. Place in a steamer basket over boiling water and cook, covered, until crisp-tender, 3-5 minutes. Transfer to a bowl of ice water to stop the cooking, then drain and pat dry. Transfer to a serving plate. Cut cheese into eight pieces, setting four aside and toping the asparagus with four pieces.
Set aside four arugula leaves and roughly chop the rest. Roughly chop the garlic. Combine arugula, garlic, oil and a pinch of salt in a blender. Blend until smooth.
Drizzle the sauce over the asparagus. Thinly slice the radishes and garnish the asparagus with the radish slices, remaining cheese, and remaining leaves of arugula.
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