You must be signed in as a member to print this content
Asparagus with Goat Cheese and Hazelnuts
Category
Salad Side Dish
Servings
4
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
- 1 tablespoon whole grain mustard
- 2 teaspoons apple cider vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1 pound asparagus (trimmed)
- 1 cup mizuna lettuce or watercress
-
1/2 cup toasted and peeled hazelnuts (chopped)
- 2 ounces crumble goat cheese
For the dressing:
To assemble:
Instructions
- This recipe originated on Giada Entertains. Episode: Spring Supper.
- In a medium bowl whisk together the mustard, vinegar, olive oil and salt until smooth and emulsified.
- Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Add the asparagus to the water and blanch for 3 to 5 minutes depending on the size of the asparagus. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
- Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese and drizzle with any dressing that may remain in the bowl.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 220
Amount/Serving
% Daily Value
- Carbs
- 7 grams
- Protein
- 8 grams
- Fat
- 19 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 7 milligrams
- Sodium
- 246 milligrams
- Fiber
- 4 grams
- Sugar
- 3 grams
1 comment
Fantastic! I loved the tanginess of the dressing and the goat cheese and nuts were perfect with this. The leftovers served cold the next day, tasted even better!!