SAUTéED ASPARAGUS WITH GOAT CHEESE SAUCE

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Sautéed Asparagus with Goat Cheese Sauce image

Crisp-tender, perfectly sautéed asparagus is topped with toasted almonds and a garlicky, lemon goat cheese sauce. A tasty Spring side-dish!

Provided by @MakeItYours

Number Of Ingredients 13

⅓ cup sliced almonds, toasted
2 teaspoons avocado oil or olive
1 - 1 1/4 pound asparagus spears, ends trimmed and cut in half (about 3-inch pieces)
2 garlic cloves, minced
Lemon juice
Fine salt and pepper
Optional for garnish: lemon zest and/or fresh chopped parsley
2 ounces soft goat cheese, room temperature
2 tablespoon plain yogurt (full fat or 2%)
1 small garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon honey
1-2 teaspoon avocado oil or olive oil

Steps:

  • Placing a large skillet over medium heat. When the skillet is hot, add the almonds and toast, stirring often, for 6-8 minutes or until they are golden and give off a toasted aroma. Transfer the almonds to a plate to cool.
  • Wipe out the skillet and place over medium-high heat. When the skillet is hot, add the oil and swirl to coat the bottom. When the oil starts to shimmer, add the asparagus. Cook for 6 minutes, stirring every 1-2 minutes. Then add the garlic and continue to cook for another 2-3 minutes or until asparagus is crisp-tender to your liking. Once cooked, add a squeeze of lemon juice and a dash of salt and pepper to taste. Turn off heat while you prepare the Lemon Goat Cheese Sauce.
  • For the Lemon Goat Cheese Sauce: In a small food processor or blender combine all of the sauce ingredients. Process or blend until smooth adding extra oil if necessary to achieve a smooth consistency.
  • Transfer the asparagus to a serving platter and top with a drizzle of the sauce and sprinkle of the toasted almonds. Garnish with lemon zest and fresh chopped parsley, if desired.
  • Store any leftovers in an airtight container in the fridge for up to 3 days.

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