Asparagus & Goat Cheese Spread

12
Servings
5m
Prep Time
10-15m
Cook Time
15m
Ready In


"A perfect light appetizer; and, perfect for a party. My favorite way to serve this is on black pepper crackers (my Recipe #25152, but any quality store brand is just fine). Then, I finish it off with a little crispy prosciutto; and, a drizzle of olive oil. Super easy to prepare; and, it is even better made a few hours in advance. You can also serve this on any of your favorite crackers, crostini, stuffed in celery or cherry tomatoes; and, it also makes an amazing spread on a 'veggie' sandwich. Prep time does NOT include time for the spread to chill in the refrigerator."

Original recipe yields 12 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (66.2 g)
  • Calories 70.9
  • Total Fat - 5 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 7.8 mg
  • Sodium - 130.1 mg
  • Total Carbohydrate - 3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1 g
  • Protein - 4.4 g
  • Calcium - 99.6 mg
  • Iron - 1 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.1 mg

Step 1

Goat Cheese - *See Note ... I can usually buy a herb goat cheese, which doesn't have garlic; which is why I add garlic to the mix. But, if you can only find a garlic herb goat cheese; you might not want to use all 3 garlic cloves to the mix. NOTE: You can always make your own herb goat cheese too; there are many recipes out there.

Step 2

Asparagus ... Add the asparagus, but not the tips, to a small saute pan; and, add enough water to steam the asparagus; about 1/2". Bring to a light boil, cover; and, reduce to a simmer. Cook 3-4 minutes, then add the tips; and, cook until they are all tender (another 2-3 minutes). Transfer to a plate to cool.

Step 3

Spread ... Add the asparagus, goat cheese, scallions, garlic, lemon zest, lemon juice, 2 1/2 tablespoons olive oil, a pinch of salt (go easy, the cheese is salty), a pinch of pepper; and, pulse until everything is well combined. It will be a pretty light green color. Taste again; and, re-reason with salt and pepper if needed; also, add the remaining olive oil, if you think it needs it. Pulse again to combine everything; then, transfer to a bowl, and cover with plastic wrap. I like to let this set a few hours before serving; it gets even better. If can even be made the night before.

Step 4

Prosciutto ... In that same pan you cooked the asparagus in; cook the prosciutto on medium high heat until crisp (3-5 minutes). I like to cut the prosciutto in small bite size pieces; but, you can cut it whatever size you want - remember, it is just a garnish on top.

Step 5

Serve and ENJOY! ... As mentioned, I like to serve it on crispy black pepper crackers (My Recipe #25152); or, many good store brands available. Also, you can use any of your favorite crackers or crostini. Then, garnish with the prosciutto and a drizzle of olive oil. You can also stuff celery or cherry tomatoes too; and, this makes a great spread on a 'veggie' sandwich. Try spreading on whole grain bread, top with tomatoes, micro greens or alfalfa sprouts; and cucumber slices - makes a killer sandwich.

Tips & Variations


No special items needed.

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