This type of salad is popular in Provence, France, and makes a delicious lunch or supper dish. Roasting the asparagus intensifies the flavour.
- 1 log (113 g) chèvre (soft goat cheese), chilled
- 1 tbsp (15 mL) fine dry bread crumbs
- 1/4 tsp (1 mL) paprika
- 1-1/2 lb (750 g) Ontario Asparagus, trimmed (medium stalks)
- 1 tbsp (15 mL) olive oil
- 3 tbsp (45 mL) butter
- 12 oz (375 g) mixed Ontario Mushrooms, sliced
- Half sweet red pepper, diced
- 3 cloves garlic, minced
- 1/3 cup (75 mL) water
- 2 tbsp (25 mL) white wine vinegar or cider vinegar
- 2 tsp (10 mL) minced fresh tarragon or thyme or 1 tsp (5 mL) dried
- Fresh tarragon or thyme sprigs
Slice goat cheese into 8 equal rounds. Mix bread crumbs with paprika in small dish; coat each side of rounds. Place cheese on baking sheet; set aside.
Arrange asparagus on rimmed baking sheet; drizzle with oil and toss to coat. Roast in 475 F (240 C) oven for 7 to 10 minutes or just until tender. Remove from oven; cover to keep warm. Place goat cheese in oven and bake until hot, 3 to 4 minutes.
Meanwhile, heat butter in large skillet over medium-high heat. Add mushrooms, red pepper and garlic; cook, stirring until mushrooms are lightly browned, 4 to 5 minutes. Remove from heat; stir in water, vinegar and tarragon.
Arrange asparagus on warm salad plates; spoon mushroom mixture over asparagus. Top each serving with 2 rounds of goat cheese. Garnish with fresh herbs if desired.
Tip: Mushroom varieties include shiitake, cremini, chanterelle and oyster.
Season asparagus with salt and pepper to taste. Serve on mesclun or baby spinach. Top with mushroom mixture.
- Protein: 13.0 grams
- Fat: 22.0 grams
- Carbohydrates: 14.0 grams
- Calories: 306