This type of salad is popular in Provence, France, and makes a delicious lunch or supper dish. Roasting the asparagus intensifies the flavour.
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.
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 4 | ||
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Calories: 259 | ||
Calories from Fat: 165 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 45.2mg | 14 % | |
Sodium 225.5mg | 8 % | |
Potassium 815mg | 21 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 8.9g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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