The finest green asparagus is ideal for grilling at a time leaving them with a very tasty crunchy texture. To give them a little more grace, in this recipe we will serve them with a mixture of goat cheese, almonds, and seeds, with a refreshing point of lemon.
It is a very simple dish that can be modified to taste, adding or replacing ingredients. The seeds and almonds are roasted first to make them more crispy and tasty and then mixed with goat cheese to create a very aromatic cream to accompany the asparagus.
For 2 persons
- Green or asparagus, fine400 g
- Extra virgin olive oil45 ml
- White wine15 ml
- Dijon mustard5 ml
- Sherry Vinegar2.5 ml
- Tablespoon sesame seeds1
- 1 tablespoon poppy seeds
- Sunflower seeds (pipes) tablespoon1
- 2 tablespoon rolled almonds
- Ground black pepper
How to make green asparagus with goat cheese and crunchy seeds
- Total time20 m
- Elaboration5 m
- 15 m cooking
Prepare the green asparagus, washing them and cutting the hardest ends. Reserve. Put the sesame, poppy, sunflower seeds and almonds in a non-stick pan. Heat at medium temperature, stirring constantly, until they begin to toast and release the aroma. Be careful, they burn right away.
Mix the seeds with the goat cheese in a bowl, adding a little lemon and lightly seasoning. Put a grill or iron on the fire with little oil. Cook the asparagus at high temperature, seasoning them. Remove them when they are ready.
Lightly beat a tablespoon of olive oil with white wine, mustard, vinegar, and lemon. Arrange the asparagus in a bowl and dress with this mixture. Add the goat cheese with the seeds on top and serve with lemon split to the side.
With what to accompany asparagus
This plate of green asparagus with crispy cheese and seeds can be served freshly, letting the cheese melt slightly on the heat they emit or let them warm a little. They accompany meats and grilled or baked fish, or we could serve them as a light dinner with some good bread.