Here in upstate NY in mid-April, we are entering the time of year when asparagus is in season. Asparagus season actually peaks sometime in May, but we are already seeing more fresh asparagus in grocery stores at low, in-season prices. I think most vegetables taste better when eaten in-season and asparagus is no exception. This means every time I go to the grocery store during this time of the year, I always purchase 2-3 pounds of asparagus. As a result I've come up with a variety of different ways to use asparagus in my recipes with my newest way being my Asparagus Salad with Fried Goat Cheese.
My Asparagus Salad with Friend Goat Cheese is an excellent way to transition your taste buds from winter to spring. Comforting wintertime foods are great but once April/May hits, give me all of the vegetables! Because I am a firm believer in making vegetables taste delicious and satisfying, I never make it a chore to eat my vegetables. Whenever I make a salad I find I am so much more satisfied by my salad when it contains a variety of cooked and raw vegetables. This is why I have chosen to sauté the asparagus in this recipe and also include roasted onions and garlic. The addition of fried goat cheese adds to the high level of satiety in this recipe.
Salad Ingredients Needed:
- White Onions
- Salad Greens
- Cherry Tomatoes
- Herbed Goat Cheese Log
- Panko Bread Crumbs
- Olive Oil
How to make my Asparagus & Goat Cheese Salad
Roast the onions and garlic. Start by preheating your oven to 400 degrees Fahrenheit. Cut onions into quarters (see photo below). Place your onions on a sheet pan lined with parchment paper. Place them cut side down. Drizzle lightly with olive oil and lightly sprinkle with salt.
Keep your head of garlic intact and with the peel on. Slice off the pointed top of the garlic so that the pointy top is now completely flat (see photo). This will expose the inside of each clove of garlic in the head. Lightly drizzle olive oil onto the cut ends of garlic. Wrap the garlic in tin foil and place on the sheet pan with the onions. Roast the garlic for 30 minutes. Roast the onions for 30 minutes, remove from oven, stir and roast for an additional 15 minutes.
While the onions and garlic are roasting, place the log of herbed goat cheese in the freezer for 30 minutes. Don't forget to remove it from the freezer when your timer for your garlic goes off!
While your onions and garlic are roasting you can sauté your asparagus. Start by trimming the ends off of your asparagus. It is necessary to trim the ends off of asparagus because they are tough and woody tasting. Trimming the bottom 2 inches from the asparagus is usually adequate. After the asparagus is trimmed, sauté the asparagus in a large frying pan over low heat. Drizzle olive oil in the frying pan before adding the asparagus. Sauté the asparagus until tender - about 15 minutes.
After you have finished sautéing the asparagus and roasting the onions and garlic, you can fry the slices of goat cheese. Using a very thin, sharp knife, slice the goat cheese in about 8 thick slices. Since the goat cheese has been chilling in the freezer, it should not crumble when sliced. I found the key to even slices is to press a sharp knife firmly down onto the goat cheese in 1 slow, even motion. Do not saw the blade back and forth. Wipe the blade clean between each slice.
Coat the slices of goat cheese in panko bread crumbs by first dipping the bread crumbs in egg whites and then pressing the slices into the panko bread crumbs. Next, fry the panko coated goat cheese slices in a cast iron frying pan coated in olive oil over low heat. Flip the goat cheese when evenly browned on one side. About 2-3 minutes per side.
It's finally time to assemble your salad! First start by putting the salad greens in a large serving bowl. Next, top the salad with the roasted onions and roasted garlic. The garlic can be gently squeezed out of the peel and placed on the salad as a whole clove. Now, top the onions with the cherry tomatoes. Next, lay the asparagus around the edges of the salad bowl. Finally, place the fried goat cheese on the top in the center of the salad. You've now completed your Asparagus Salad with Fried Goat Cheese and it is ready to serve!
- Top your salad with my Creamy Dill Salad Dressing or my Dijon Vinaigrette with Fresh Parsley!
- Serve your salad with my No Knead Fresh Baked Bread!
- Serve this salad immediately. The warm vegetables will make the greens wilt if left to sit for too long.
- TIP: If you want to make this ahead of time, I would suggest roasting the onions and garlic, and sautéing the asparagus ahead of time. Store them in the fridge and use them when you are ready to assemble and serve the salad. Make the fried goat cheese at time of serving.
This may seem like a lot of steps for 1 salad but I promise you, it is worth it! If you are worried about the amount of time it will take you to prep this salad then I highly suggest roasting and sautéing your vegetables ahead of time (like the day/night before). This is a beautiful and delicious salad that will impress anyone at your dinner table!Print