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Roast asparagus, chicory and goat's cheese salad
The forceful flavour of asparagus needs a heavy-hitting partner to counteract it: serve with a feisty Kiwi Sauvignon Blanc
Ingredients
60 gm hazelnuts
100 ml extra-virgin olive oil
1 garlic clove, finely chopped
1 teaspoon thyme leaves
100 gm (2½ cups) crustless sourdough bread, coarsely torn
2 bunches asparagus, trimmed
100 gm baby chicory leaves
Goat's cheese dressing
80 gm soft goat's cheese, crumbled
2 tablespoon milk
½ garlic clove, finely chopped
2 teaspoon thyme leaves
1 lemon, finely grated rind only
1 teaspoon extra-virgin olive oil
Method
Preheat oven to 180C
Place hazelnuts in a single layer on a baking tray, roast until golden (6-8 minutes)
While warm, rub with tea towel to remove skins, chop coarsely, cool
Meanwhile, combine 60ml olive oil, garlic and thyme in a bowl, add sourdough, toss to combine, spread in a single layer on a separate baking tray, season to taste and bake, stirring occasionally, until golden and toasted (6-8 minutes), cool
Meanwhile, for goat's cheese dressing, stir all ingredients continuously in a small saucepan over low heat until smooth and warmed through (3-5 minutes)
Season to taste and keep warm
Preheat a grill to high
Place asparagus in a single layer on a baking tray, drizzle with remaining oil, season to taste and grill, turning occasionally, until golden and cooked through (3-5 minutes)
Combine hazelnuts, toasted sourdough, asparagus and chicory in a bowl, toss to combine, season to taste, drizzle with dressing and serve.
Serves 4
Preparation 15 minutes
Cooking 20 minutes (plus cooling)
Recipe by Alice Storey
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