- 2 large white onions
- 1 head of garlic
- 1 bunch of asparagus
- 4 ounce herbed goat cheese log
- 2 eggs
- 1 cup panko bread crumbs
- 5 ounces of mixed salad greens
- 1 cup cherry tomatoes
- olive oil
- Roast the onions and garlic. Start by preheating your oven to 400 degrees Fahrenheit. Cut onions into quarters. 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. 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.
- Bread the goat cheese slices. In a small bowl separate your eggs and reserve the egg whites only. Put the panko bread crumbs on a small plate. Dredge each slice of goat cheese in the egg whites and then firmly press both sides of the goat cheese into the panko bread crumbs.
- Fry all of the panko coated goat cheese in a cast iron skillet (or non-stick skillet) coated in olive oil over low heat. Fry each side of goat cheese for about 2-3 minutes. Each side should be golden brown.
- 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.
- Serve your Asparagus Salad with Fried Goat Cheese with any of the salad dressings recommended above or with a simple drizzle of a high quality extra virgin olive oil.
- Category: dinner
- Method: sautéing, frying
Keywords: asparagus salad, goat cheese asparagus