Ready in 1 day 6 hours
This type of salad is popular in Provence, France, and makes a delicious lunch or supper dish. Roasting the asparagus intensifies the flavour.
Top-ranked recipe named "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.
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.
You may also enjoy:
blueskier 8 years agoTip: 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.]