15 mins
Asparagus, Goat's Cheese, and warm Butter
Recipe by Graham
A delicious combination of succulent asparagus and mild, chalky goat's cheese coated in warm butter makes this a delightful recipe. Don't use strong goat's cheese since the taste would overwhelm the delicate asparagus.
A milder cheese - creamy or chalky in texture - is what you want for the best results. However, this recipe is quite versatile by changing up the type of cheese: Gorgonzola, blue cheese, and shaved Parmesan are all good substitutes.
Baked Sweet Potato, Chorizo, Mushrooms and Egg 
Salmon with Lemon Stir Fry Ingredients for Asparagus, Goat's Cheese, and warm Butter
Currently displaying quantities in US Imperial Measurements
How to Cook Asparagus, Goat's Cheese, and warm Butter
- Break or cut off the woody ends of the asparagus spears. Bring about 7.5cm (3") water to the boil in a saucepan and put the bases of the asparagus spears in the pan with the tops of the asparagus leaning against the side of the pan. Cook for about five minutes until tender, but still a little firm. (Actual cooking time will depend on the thickness of the stems).
- Meanwhile, melt the butter and squeeze the juice from the lemon. Combine the two. Lift the asparagus from the pan and allow it to drain before dividing it between individual plates (or serve on a platter). Cut any rind from the cheese and break it into chunks, then scatter these over the top. Spinkle with salt and freshly ground black pepper and pour some of the lemon butter over. Put any remaining butter in a small jug. Serve with fresh chunky bread for a great meal.
GRAHAM'S HOT TIP:
Place an elastic band LOOSELY around the asparagus stems. It makes them easier to stand up in the pan. But don't bind them tightly together.
Note: The quantities shown are suitable for a main course for 4 people, but can equally be used as a starter for 6.
Reviews of Asparagus, Goat's Cheese, and warm Butter
| September 13 2020 I love asparagus and thought the addition of goat cheese would be the perfect complement to the asparagus. The asparagus was perfectly cooked - crisp tender and had a lot of flavour. I used plain goat cheese because that is what I had in the fridge but I think the herb variety would be even better. I will make again but I think next time I will try a different herby cheese. Thanks for the recipe. capiD (4 reviews) |
December 30 2019 I was impressed by the flavors as well as the presentation. If you like asparagus, this recipe is definitely for you. I will definitely make this easy-to-make, elegant looking dish again. Next time I might add a little minced garlic to see how that works. brooklyn (3 reviews) |
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