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Warm Asparagus and Mushroom Salad with Baked Goat Cheese

Recipes »  Salad  »  Vegetable Salads

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

Cuisine: FrenchMain Ingredient: Asparagus

(5, 1) 100% would make again (reviews)

16 people want to try | 37 have favorited


Ingredients

Ready in 1 days, 6 hours
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Servings          
Original recipe makes 4
113 gramsChevre; chilled - one log
1 tspBread crumbs; fine, dry
1/4 tPaprika
1 1/2 lbAsparagus; trimmed, medium stalks
1 tbolive oil
3 tbButter
12 ozMixed mushrooms; sliced
1/2 eaRed bell pepper
3 clovesGarlic; minced
1/3 cWater
2 tbspWhite wine vinegar; or cider vinegar
2 tspFresh tarragon; minced or 1tsp dried
Fresh tarragon; or thyme sprigs as optional garnish

Warm Asparagus and Mushroom Salad with Baked Goat Cheese Preparation

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.

Notes

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.

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Calories Per Serving: 259
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Warm Asparagus and Mushroom Salad with Baked Goat Cheese Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
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.]
7 years, 7 months, 1 weeks, 1 days, 13 hours, 5 minutes ago

Tags

  1. Meatless
  2. Bake
  3. Side Dish
  4. Appetizers
  5. French
  6. Asparagus
  7. Lunch
  8. Spring
  9. Bold
  10. Summer
  11. Savory
  12. Salad
  13. Creamy
  14. OYmALypyBv

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