Best Asparagus Salad With Roasted Peppers And Goat Cheese Recipes

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ROASTED ASPARAGUS AND GOAT CHEESE SALAD



Roasted Asparagus and Goat Cheese Salad image

Roasted asparagus, chopped hazelnuts and fresh goat cheese bring staying power to these hearty spring entrée salads. They're naturally gluten-free and vegetarian.

Provided by Katie Webster

Categories     entree

Time 50m

Yield 4

Number Of Ingredients 16

1/2 cup plain Low-Fat Greek-style yogurt
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
4 teaspoons minced shallot
1/2 teaspoon salt
pepper to taste
asparagus, woody ends snapped off, cut into 1 1/2 -inch long pieces
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
½ teaspoon ground pepper
10 cups Butterhead lettuce, cut or torn into bite sized pieces
½ cup sliced radishes
½ cup crumbled chevre
¼ cup chopped chives
¼ cup toasted chopped hazelnuts

Steps:

  • Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
  • Whisk yogurt, mayonnaise, vinegar, dill, shallot, salt and pepper in a small bowl.
  • Toss asparagus, oil, salt, and pepper in a large bowl to coat. Spread out on the prepared baking sheet and transfer to the oven. Roast, stirring once, until tender, 8 to 12 minutes.
  • Arrange greens on four large plates. Top with the roasted asparagus, radishes, chevre, chives and hazelnuts. Drizzle each with 2 tablespoons dressing.

Nutrition Facts : ServingSize 4 cups, Calories 285 calories, Fat 23, SaturatedFat 6.2, Carbohydrate 9.4, Fiber 3.5, Protein 12.5

BROILED ASPARAGUS WITH GOAT CHEESE



Broiled Asparagus with Goat Cheese image

An easy and unbelievable yummy recipe for oven-broiled asparagus finished with crumbled goat cheese.

Provided by Natalie Titanov

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 15m

Yield 4

Number Of Ingredients 5

1 pound fresh asparagus, trimmed
2 tablespoons olive oil
½ teaspoon dried basil
salt and freshly ground black pepper to taste
5 ounces crumbled goat cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine asparagus, olive oil, basil, salt, and pepper on a sheet pan and mix well.
  • Broil in the preheated oven until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Remove from the oven and sprinkle with goat cheese.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 5.4 g, Cholesterol 28 mg, Fat 17.5 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 8.3 g, Sodium 223.7 mg, Sugar 3 g

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE



Asparagus and Tomato Salad with Goat Cheese image

This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
salt and ground black pepper to taste
1 pound fresh asparagus, cut into 2-inch pieces
1 cup grape tomatoes, halved
2 ounces goat cheese, cubed

Steps:

  • Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
  • Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
  • Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 7.2 g, Cholesterol 7.5 mg, Fat 5.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 101.8 mg, Sugar 4.1 g

ROASTED ASPARAGUS SALAD WITH FETA CHEESE



Roasted Asparagus Salad with Feta Cheese image

I was trying to come up with a flavorful salad that did not need dressing.

Provided by pbutler

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
1 pinch garlic powder, or to taste
4 cups lettuce leaves, cut into bite-size pieces
1 cup grape tomatoes, halved
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  • Bake in the preheated oven until asparagus are tender, about 20 minutes.
  • Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g

ASPARAGUS AND GOAT CHEESE SALAD



Asparagus and Goat Cheese Salad image

Make and share this Asparagus and Goat Cheese Salad recipe from Food.com.

Provided by Mrs Goodall

Categories     Cheese

Time 2m

Yield 1 not sure, 4 serving(s)

Number Of Ingredients 11

6 tablespoons virgin olive oil
red bell pepper, cut into 1 inch by 1/4-inch strips
1 lb asparagus, trimmed of ends and bias cut
salt
black pepper, ground
1 shallot, sliced thin about 1/4 cup
1 tablespoon sherry wine vinegar
1 teaspoon sherry wine vinegar
1 garlic clove, pressed through garlic press
6 ounces Baby Spinach, 1 bag
4 ounces goat cheese, cut into small chunks

Steps:

  • Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.
  • Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

Nutrition Facts : Calories 321.7, Fat 29.1, SaturatedFat 8.8, Cholesterol 22.4, Sodium 196.7, Carbohydrate 8, Fiber 3.2, Sugar 2.4, Protein 10.2

ROASTED ASPARAGUS SALAD WITH GOAT CHEESE AND BREAD CRUMBS



Roasted Asparagus Salad with Goat Cheese and Bread Crumbs image

Recipe for Roasted Asparagus Salad with Goat Cheese and Bread Crumbs, as seen in the April 2009 issue of 'O, The Oprah Magazine.'

Categories     april 2009 issue     recipes     crusty bread     goat cheese     baguette     susan spungen     roasted asparagus     salads     lemon juice     o the oprah magazine

Yield 4

Number Of Ingredients 7

1 slice thick crusty bread or 3 thick slices baguette cut into 1/2-inch cubes
1 lb. asparagus spears
4 tsp. extra-virgin olive oil
sea salt and freshly ground pepper
1 tbsp. lemon juice
3 oz. fresh goat cheese
Zest of 1 lemon

Steps:

  • Preheat oven to 425 degrees. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.
  • Arrange asparagus on sheet. Drizzle with 2 teaspoons olive oil, and season to taste with sea salt and pepper. Toss to coat. Roast, rolling asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.
  • Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE



Roasted Asparagus with Herb Goat Cheese image

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Provided by Raquel Teixeira

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 4

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
  • Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g

ROASTED ASPARAGUS PASTA SALAD



Roasted Asparagus Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound bowtie pasta
1 pound asparagus, ends trimmed
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 shallot, finely chopped
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
Zest and juice of 1/2 lemon
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
1/4 cup thinly sliced fresh chives
1 (4-ounce) container crumbled goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
  • Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

ROASTED ASPARAGUS SALAD



Roasted Asparagus Salad image

Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 11

3 pounds fresh asparagus, trimmed
1/4 cup olive oil
2 garlic cloves, minced
DRESSING:
1/4 cup olive oil
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon cider or red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE



Roasted Asparagus with Lemon and Goat Cheese image

After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
½ cup Swanson® Vegetable Broth
3 ounces soft goat cheese, crumbled
1 tablespoon lemon juice
1 teaspoon grated lemon zest

Steps:

  • Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
  • Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
  • Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 6.8 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 3.3 g, Sodium 154.5 mg, Sugar 3.4 g

ASPARAGUS SALAD WITH ROASTED PEPPERS AND GOAT CHEESE



Asparagus Salad With Roasted Peppers and Goat Cheese image

Make and share this Asparagus Salad With Roasted Peppers and Goat Cheese recipe from Food.com.

Provided by aletamarie

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs medium asparagus, tough ends removed
2 red bell peppers
2 tablespoons white wine vinegar
2 tablespoons capers, drained
1 tablespoon Dijon mustard
2 teaspoons chopped tarragon or 2 teaspoons dill
1 garlic clove, very finely chopped
1/2 small red onion, finely chopped
salt and pepper
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
2 ounces mild goat cheese
12 kalamata olives, pitted and chopped
shavings parmigiano-reggiano cheese

Steps:

  • In a large pot of boiling salted water, cook the asparagus until bright green and tender, about 3 minutes; transfer to a colander and refresh under cold water. Drain and pat dry.
  • Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers and cut them into 1/4-inch-thick strips.
  • In a medium bowl, stir together the vinegar, capers, mustard, tarragon, garlic and onion; season with salt and pepper. Whisk in the olive oil.
  • Arrange the asparagus on a serving platter. Lay the roasted pepper strips over the asparagus and drizzle with half of the vinaigrette. Crumble the goat cheese on top. Garnish with the chopped olives and the Parmigiano shavings and serve, passing the remaining vinaigrette at the table.
  • The recipe can be prepared through Step 3 up to 8 hours ahead. Refrigerate the asparagus, peppers and vinaigrette separately.

Nutrition Facts : Calories 161.1, Fat 13.4, SaturatedFat 3.1, Cholesterol 5.6, Sodium 195.9, Carbohydrate 8.1, Fiber 3.3, Sugar 3.2, Protein 4.9

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