Recipes: Asparagus Goat Cheese Salad with Roasted Red Pepper

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As fresh asparagus makes its spring debut in markets, here’s a salad that’s both pretty and nutritious.  Asparagus is loaded with vitamin K, essential for strong bones.

1 bunch asparagus, rinsed, blunt ends broken off where they naturally break
Small jar roasted red peppers, drained and cut into strips
1 lime, cut in half
2 T olive oil
1-2 T goat cheese
2 T capers
How to make it

On the stove over high heat put a large covered pot containing a couple inches of water and a collapsible veggie steamer.  Bring water to a boil.
Meantime, make the goat cheese dressing by using a whisk to combine the olive oil and goat cheese in a small bowl.
When the water is boiling rapidly, place asparagus onto the steamer and cover the pot.  Count out loud to 120 (cooking time may be longer or shorter depending on the thickness of each spear) and don’t walk away.

Use a fork to test one spear — the fork should go in easily, but don’t overcook.
Drain asparagus in colander and run cold water over it.  Pat asparagus dry with paper towel.

Arrange asparagus on a plate or in a shallow bowl and scatter the roasted peppers on top.  Squeeze the lime halves over everything and then use a spoon to dab on small dots of dressing all over.  Season generously with fresh ground pepper and sprinkle with capers.  Serve slightly chilled or at room temperature, tossing gently just before serving.

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