Asparagus With Goat Cheese Dressing

By Florence Fabricant

Published March 18, 1995

Total Time
20 minutes
Rating
4(22)
Comments
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Featured in: FOOD; Spring Artichokes And Asparagus

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Ingredients

Yield:4 servings

  • 1 pound boiled or steamed asparagus

  • 1 ½ tablespoons white-wine vinegar

  • 1 teaspoon Dijon mustard

  • ¼ cup extra-virgin olive oil

  • 3 ounces fresh goat cheese, crumbled

  • Freshly ground black pepper

  • ½ tablespoon finely chopped fresh chervil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 10 milligrams cholesterol; 201 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 3 grams fiber; 114 milligrams sodium; 7 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange the asparagus on a platter.

  2. Step 2

    Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.

  3. Step 3

    Sprinkle with chervil and serve.

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4 out of 5
22 user ratings
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