Warm Asparagus and Mushroom Salad with Baked Goat Cheese

4 Servings
100% would make this recipe for Warm Asparagus and Mushroom Salad with Baked Goat Cheese again.

This type of salad is popular in Provence, France, and makes a delicious lunch or supper dish. Roasting the asparagus intensifies the flavour.

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Warm Asparagus and Mushroom Salad with Baked Goat Cheese Ingredients

1 113 g Chevre chilled - one log	1/2 ea Red bell pepper
1 t Bread crumbs fine, dry	3 ea Garlic cloves minced
1/4 t Paprika	1/3 c Water
1 1/2 lb Asparagus trimmed, medium stalks	2 tb White wine vinegar or cider vinegar
1 tb Olive oil	2 t Fresh tarragon minced or 1tsp dried
3 tb Butter	Fresh tarragon or thyme sprigs as optional garnish
12 oz Mixed mushrooms sliced

Instructions for Warm Asparagus and Mushroom Salad with Baked Goat Cheese

1. Slice goat cheese into 8 equal rounds. Mix bread crumbs with paprika in small dish; coat each side of rounds. Place cheese on baking sheet; set aside.

2. Arrange asparagus on rimmed baking sheet; drizzle with oil and toss to coat. Roast in 475 deg F (240 deg. C) oven for 7 - 10 minutes or until just tender. Remove from oven; cover to keep warm. Place goat cheese in overn and bake until hot, 3 to 4 minutes.

3. Meanwhile, heat butter in large skillet over medium-high heat. Add mushrooms, red pepper and garlic; cook, stirring until mushrooms are lightly browned, 4 to 5 minutes. Remove from heat; stir in water, vinegar and tarragon.

4. Arrange asparagus on warm salad plates; spoon mushroom mixture over asparagus. Top each serving with 2 rounds of goat cheese. Garnish with fresh herbs if desired.

Main Ingredient: AsparagusCuisine: French

Ingredient Insight - look inside this recipe

Meatless Bake Side Dish Appetizers French Asparagus Lunch

for flavor and categorization

Tip: Mushroom varieties include shiitake, cremini, chanterelle and oyster. Variation: Season asparagus with salt and pepper to taste, serve on mesclun or baby spinach. Top with mushroom mixture. [I posted this recipe.]