spanish tapas 101: roasted asparagus w/goat cheese dressing.

you know when you get creative and you put unique flavors together and it just works?  this is one of those stories.  i found this gorgeous goat cheese dressing recipe in my “el farol” cookbook from santa fe, and decided to make it a dipping sauce for roasted asparagus, but with a kick.

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isn’t that delectable?  it really was.  i mean ~ who needs bread?!!!

here’s what i did:

  • wash and dry asparagus, and trim the tough ends off.  i’m sure you all know how to do that, but just in case, here’s how!  pick up an asparagus and hold it at both ends.  bend it until it snaps, and that’s approximately where the whole bunch needs to be trimmed.  so easy!  i call it the “bend and snap” ~ ha ha
  • lay asparagus on a sheet pan and drizzle/toss with olive oil.  sprinkle with salt, pepper, and, if you have it ~ lavender.  or herbes de provence (which usually has lavender in it). the lavender is really the kick that makes this dish over-the-top interesting.
  • roast in a 400 degree oven for just a few minutes ~ 5?  until they get a little color, but don’t get soft and soggy.  that’s the trick.  don’t forget that you can eat asparagus raw and it’s just fine, so no need to cook them to death.  i added a little freshly grated parmesan to the finished product, but only if you’re in the mood. (hold on ~ who isn’t ever in the mood for parm?)
  • and the dressing goes like this:  in a food processor, drop in 3 cloves garlic, 2 green onions, chopped, 1 cup of goat cheese, 1 jalapeno seeded and chopped, the juice of a lime, 1/2 cup milk, some herbs, like dill, parsley, mint, basil (or all!), and salt and pepper.  blitz until creamy.

it’s so easy, it’s ridiculous.  adjust the consistency to your liking with more goat cheese or whatever.  if you want a thinner dressing for salads, add some sherry vinegar and olive oil.

 

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