Warm Asparagus and Mushroom Salad with Baked Goat Cheese

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"

5 avg, 1 review(s) 100% would make again

Ingredients

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

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 259 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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.]
blueskier 8 years ago
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