Randy’s Spring Asparagus with white wine goat cream
An asparagus with white wine goat cream recipe that is perfect for spring
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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
Instructions
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.