Enjoy the fresh and light flavors of spring with this Green Asparagus Salad with Goat Cheese. Perfect for asparagus season, this simple recipe combines the crisp texture of green asparagus with the creamy softness of goat cheese. The salad is beautifully rounded out with the nuttiness of toasted pine nuts and a bright, tangy lemony dressing. Ideal for a light lunch, side dish, or as part of a springtime gathering, this salad is a celebration of fresh ingredients and vibrant flavors that capture the essence of the season.
Ingredients
- 500 g green asparagus
- 200 g goat cheese, crumbled
- 50 g pine nuts
- Half a pomegranate
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp honey (optional)
- Salt and freshly ground black pepper
- A handful of mixed salad leaves (e.g., arugula, lamb’s lettuce)
- A few leaves of fresh mint, finely chopped
Instructions
- Prepare Asparagus: Remove the woody bottom part of the asparagus. Cut the asparagus stalks into approximately 3-4 cm pieces.
- Blanch Asparagus: Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until it is al dente. Then, plunge into an ice water bath to immediately stop the cooking process and preserve the bright green color.
- Toast Pine Nuts: Toast the pine nuts in a dry pan over medium heat until they are golden brown. Be sure to move them constantly to prevent burning.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice and honey (if used) with salt and pepper. Taste the dressing and adjust seasoning if necessary.
- Assemble Salad: Spread the mixed salad leaves on a serving platter or in a large bowl. Add the cooled asparagus and toasted pine nuts. Crumble the goat cheese evenly over the salad and sprinkle the pomegranate seeds on top.
- Drizzle with Dressing: Evenly drizzle the dressing over the salad and garnish with fresh mint.
- Serve: Serve the salad immediately, ideally with fresh baguette or ciabatta, to fully enjoy the flavors and creaminess of the goat cheese.
Notes
Tips
- For added flavor, you can add some halved cherry tomatoes or thin slices of red onion to the salad.
- If you prefer a vegan variant, the goat cheese can be replaced with avocado pieces or a vegan cheese.
- The dressing can be varied with fresh herbs such as dill or parsley for even more freshness.
This green asparagus salad with goat cheese is not only a visual highlight but also provides a perfectbalance of taste and texture. It’s ideal for a light meal in spring or summer.
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