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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (64%)|
|Amt Per Serving||% DV|
|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 %|
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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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