CHILLED ASPARAGUS SOUP WITH GOAT CHEESE
Steps:
- Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
- Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
- On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
- In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
- Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!
ROASTED ASPARAGUS WITH HERB GOAT CHEESE
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
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
ASPARAGUS AND GOAT CHEESE QUESADILLAS
From All Recipes. This one is for me! I never would have thought of putting cilantro with goat cheese. I made this when I happened to have all of the ingredients on hand. Quick dinner with some fruit. I used plain goat cheese, but the herbed kind would have been even better. Yum!
Provided by dicentra
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
- Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas.
- Brush the outsides of the quesadillas with remaining oil.
- Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.
Nutrition Facts : Calories 180.5, Fat 9.5, SaturatedFat 1.6, Sodium 224.3, Carbohydrate 20.2, Fiber 2.3, Sugar 1.8, Protein 4.2
ASPARAGUS WITH GOAT CHEESE SAUCE
Make and share this Asparagus With Goat Cheese Sauce recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Add asparagus to boiling water and cook until crisp tender, approx 2-4 minutes.
- Combine remaining ingredients, pour over asparagus.
BAKED ASPARAGUS AND GOAT CHEESE
Goat cheese is a great match for a lot of foods, and here it is used in this asparagus bake. It is so delicious, of course, I could be a little predjudiced on this matter, I love goat cheese on nearly everything!!
Provided by Chef mariajane
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F Coat asparagus with 1 tablespoons melted butter, then salt lightly.
- Arrange in an oven-to-table shallow baking dish large enough to hold asparagus in a single layer.
- Evenly distribute goat cheese over asparagus, then sprinkle with breadcrumbs. Drizzle remaining 1 tablespoons melted butter over breadcrumbs. Bake asparagus until tender-crisp and breadcrumbs lightly browned, about 10 minutes.
Nutrition Facts : Calories 103.3, Fat 7, SaturatedFat 4.5, Cholesterol 17.6, Sodium 117.4, Carbohydrate 6.8, Fiber 2.4, Sugar 1.9, Protein 5.1
ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
- Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. 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 on top and drizzle with any dressing that may remain in the bowl.
ASPARAGUS AND CHEESE POTATO SOUP
Make and share this Asparagus and Cheese Potato Soup recipe from Food.com.
Provided by Adopted Parisian
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes.
- Cook and stir until thickened and bubbly; reduce heat.
- Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.
FRESH ASPARAGUS SOUP
We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Lunch
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth., In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 585mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
ASPARAGUS SOUP
an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.
Categories Soup/Stew Vegetable Asparagus Spring Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
- Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.
ASPARAGUS CHEESE SOUP
Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.-Elizabeth Montgomery, Allston, MA
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.
Nutrition Facts : Calories 343 calories, Fat 24g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 994mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 17g protein.
ASPARAGUS WITH HERBED GOAT CHEESE SAUCE
Provided by Susan Herrmann Loomis
Categories Side Goat Cheese Asparagus Spring Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 servings
Number Of Ingredients 5
Steps:
- 1. Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover, and steam until the asparagus is tender but not soft, about 11 minutes.
- 2. Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth.
- 3. Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love