Asparagus is one of the first veggies to greet us in the spring so it is only fitting that Chef Randy Feltis shares a delicious asparagus salad recipe with us!
“You want to take a bite.”
INGREDIENTS
- 1 bunch green asparagus
- 1 bunch purple asparagus
- 1 tub goat cheese
- 3 oz white wine
- 2 tbsp honey
- 2 splashes EVOO
- 75 grams toasted walnuts
- 1 pinch kosher salt
- 3 twists black pepper
- 1/2 lemon zest and juice
METHOD
Serves 4-6
Prep time 6 minutes
Grill time 6 minutes
Special tools whisk and peeler
Method:
~Add white wine to goat cheese and whisk in honey, season and set aside.
~Chop the bottoms off your asparagus, toss the green with evoo, salt and pepper. Roast in oven at 425 lightly charred.
~Peel purple asparagus and dress with lemon, evoo, salt and pepper.
~Spread goat cheese cream onto a plate and top with charred asparagus, shaved asparagus and toasted walnuts.