Asparagus With Goat Cheese
White and green asparagus with goat cheese and tarragon mustard recipe. Serve as a main, side, or wrapped in a flatbread.
Servings 4 people
Ingredients
- 300 g green asparagus
- 300 g white asparagus peeled
- 100 g fresh goat cheese
- 5-6 springs wild garlic chopped fine
- 2 sprigs shallots finely chopped
- 1-2 tsp tarragon mustard or mix regular mustard with dried or fresh tarragon
- 1 splash of pernod or other anise-y alcohol optional
- 1 splash white wine vinegar
- 1/2 lemon zest and juice
- slot olive oil or more
- salt
- pepper
- 1 handful hazelnuts
Instructions
- Toast the hazelnuts in the oven at 160 degrees celsius for about 8 minutes. Let them cool, then roughly crush.
- For the vinaigrette, sautee the shallots in a little olive oil till translucent, add the tarragon mustard and white wine vinegar, cook for two more minutes then transfer to a bowl.
- When slightly chilled, add juice of half a lemon, stream in olive oil to create a thick, creamy vinaigrette.
- For the goat cheese cream, whisk goat cheese with lemon zest and wild garlic, add a little olive oil as needed to create a smooth creamy spread. Add salt if needed.
- Blanch the green asparagus in boiling salted water, no longer than 2 minutes, transfer into a bowl of ice cold water to stop the cooking. Never overcook your asparagus!
- Cut both white and green asparagus into chunks, about 4 pieces per spear.
- Heat a large pan, add olive oil. When the oil is very hot add the asparagus, do not overcrowd the pan. If using pernod, after about 2 minutes of cooking add a splash and tilt pan towards the flame to flambe (or use a long nosed lighter if cooking on an induction stove).
- Sear the asparagus well on all sides, about 2 more minutes, season with salt and pepper.
- To plate, spread the goat cheese on the bottom of a shallow bowl, add the asparagus, spoon over the vinaigrette, and finish with the toasted hazelnuts.