Best Asparagus With Goat Cheese Cream Sauce Recipes

ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE

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.

ASPARAGUS WITH GOAT CHEESE SAUCE

Steps:

• Add asparagus to boiling water and cook until crisp tender, approx 2-4 minutes.
• Combine remaining ingredients, pour over asparagus.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE

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.

ASPARAGUS SOUP WITH HERBED GOAT CHEESE

Steps:

• Goat cheese: Line a small baking sheet with parchment paper. Set aside.
• Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
• Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
• To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

ASPARAGUS WITH CHEESE SAUCE

Steps:

• In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
• Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
• Add 1 cup shredded cheddar cheese.
• Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
• Season to taste with salt and whisk again.
• Set cheese sauce aside.
• Bend asparagus until they break at a natural point; discard ends.
• Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
• Add 1/4 cup water to the dish.
• Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
• Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).

FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE

Steps:

• In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS

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 WITH HERBED GOAT CHEESE SAUCE

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.

ASPARAGUS CREAM CHEESE OMELET

Steps:

• Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.

CHEESY ASPARAGUS PASTA

Steps:

• Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
• Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
• Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS

Steps:

• Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
• Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
• In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
• Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.

GRILLED ASPARAGUS WITH A BASIL-GOAT CHEESE SAUCE

Steps:

• ASPARAGUS:.
• Brush grill with olive oil and heat the grill on a low heat.
• Cut tough ends off asparagus.
• Brush asparagus with oil and then place on the grill on a low heat.
• Season with garlic powder, salt, and pepper.
• Cook until crunchy and tender.
• SAUCE:.
• Remove stems from basil. Mince or press garlic.
• Add goat cheese, sour cream, butter milk, and basil to a food processor. Process until mixed, almost dip like.
• Heat butter in a sauce pan on medium and sautee garlic until fragrant (about 1 minute).
• Stir in goat cheese mixture into the garlic saucepan and stir on medium heat until warmed. Pour sauce over asparagus or serve in a side dish.

GOAT CHEESE AND ASPARAGUS CROSTINI

Steps:

• Preheat a grill pan over medium-high heat and preheat the broiler.
• Drizzle the asparagus with some of the olive oil. Toss to coat and then sprinkle with salt and pepper. Place on the grill pan and cook until tender and grill marks form, 3 to 5 minutes per side, depending on the thickness of the asparagus. Remove, let cool slightly and cut into 2- to 3-inch pieces, about the size of the bread.
• Brush the bread on both sides generously with oil and place on a baking sheet. Rub the garlic all over one side of each slice. Broil until golden and crispy, 2 minutes per side. Remove and let cool slightly.
• Slather some of the goat cheese on the garlicky side of each piece of bread, then top each with 2 to 3 pieces of the grilled asparagus and a few of the cherry tomatoes. Return to the oven just until the cheese is melted and warmed, about 2 minutes.

ASPARAGUS WITH ALMONDS, GOAT CHEESE, AND BASIL

Steps:

• Dressing: Place egg in a small saucepan; cover with water by 1 inch. Bring to a boil, then remove from heat. Cover pot and let stand 8 minutes. Run egg under cold water to stop cooking. Peel egg; remove white and reserve for another use. Press yolk through a fine sieve into a small bowl.
• Meanwhile, remove peel and pith from 1 lemon. Holding fruit over another bowl, cut between membranes, allowing segments to drop in. Squeeze juice from membranes into bowl; discard membranes. Coarsely chop segments (you should have 2 tablespoons). If you don't have 2 tablespoons of juice or segments, use second lemon.
• Add mustard, lemon juice, sugar, and salt to bowl with yolk. Gradually add oil, whisking constantly until creamy and emulsified. Stir in lemon segments; season with salt and pepper. Dressing can be refrigerated up to 1 week; return to room temperature before using.
• Salad: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet and toast until golden brown and fragrant, 10 to 15 minutes. Let cool completely.
• Bring a large pot of salted water to a boil. Add asparagus; return to a boil and cook, uncovered, until bright green and tender, 2 to 3 minutes. Drain. Run under cold water to stop cooking; drain again and pat dry.
• Remove lemon zest in long strips with a vegetable peeler. Slice zest very thinly into strips; you should have about 2 tablespoons (or use a channel zester). Remove remaining peel and pith from lemon; holding fruit over a bowl, cut between membranes, allowing segments to drop in.
• Arrange asparagus on a platter with cheese. Sprinkle with almonds, zest, lemon segments, and basil. Drizzle with 1/4 cup dressing (reserve remainder for another use). Season with salt and pepper and serve, garnished with whole basil leaves.

ASPARAGUS WITH GOAT CHEESE CREAM SAUCE

Steps:

• 1. Add the oil to a large skillet. Place over high heat and get the oil hot. Throw the Asparagus in the oil and Saute until crisp tender about 3 minutes. Sprinkle with some salt. Add the butter and cook until butter melts. Remove the Asparagus from the pan and set aside.
• 2. Add the garlic to the same pan.Saute one minutes. Add the wine and let most evaporate. Add the heavy cream and goat cheese. Cook until goat cheese has melted.
• 3. Add the butter one piece at a time and whisk until butter is melted and has emulisfied in the sauce. Add the lemon juice. Season with salt and fresh cracked pepper to taste.
• 4. Serve over the cooked asparagus