Recipe: Lemony Grilled Asparagus with Goat Cheese
July 3rd, 2009
Here is another recipe included in the baby shower menu for my friend last week. It’s a Pip’s Plate original, and we sort of winged it last Sunday. It turned out incredibly yummy – this recipe is a great way to jazz up plain boring grilled asparagus.
We served this alongside Grilled Turkey, Bacon and Blue Cheese Sandwiches.
Lemony Grilled Asparagus with Goat Cheese
makes: 12 servings (6 pieces of asparagus per person)
Grilled Asparagus
3 bundles of asparagus (enough for 6 spears per person)
juice of 1 lemon
3 T olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Garnishes
1 lemon for zesting
3 oz chevre goat cheese
Directions
1. Prepare the asparagus by bending it from each end to determine the ripe part of the asparagus. Snap off the woody ends – you don’t want to eat these.
2. Whisk together lemon juice, olive oil, salt and pepper. Dress the asparagus and let marinate in a plastic bag for at least 20 minutes.
3. Heat grill to medium high heat. Put asparagus directly onto the grill. Cook for about 8 minutes, turning occasionally to avoid burning.
4. Remove from grill. You can place them on a platter or you can put them on individual plates for serving. Either way, once the asparagus is on a plate, use a microplane grater to zest the lemon over the asparagus. You should use the entire lemon. Then, take the chevre and crumble it on top of the asparagus.
July 3rd, 2009 at 4:42 pm
[...] We served these with Lemony Grilled Asparagus with Goat Cheese. [...]
July 3rd, 2009 at 4:53 pm
[...] Second Course: Warm Bites Grilled Turkey, Bacon, Blue Cheese Sandwiches Lemony Grilled Asparagus with Goat Cheese [...]
July 21st, 2009 at 7:27 am
check this summery delight out:
Halibut Tostadas with Yogurt-Lime Sauce
Makes 6 servings
Ingredients
* 1 1/2 pounds halibut pieces
* 5 tablespoons lime juice
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* Vegetable oil
* 6 corn tortillas (6 in.; see notes)
* 1 cup nonfat plain yogurt
* 1 teaspoon sugar
* 1/8 teaspoon chili powder
* 1 firm-ripe avocado (8 oz.)
* 3 cups finely shredded cabbage
* 1/4 cup lightly packed rinsed fresh cilantro leaves
* Fresh salsa
Preparation
1. Rinse halibut and place on a plate. Pour 4 tablespoons lime juice over fish; sprinkle with 1 teaspoon salt and the pepper. Cover and chill for 20 minutes.
2. Meanwhile, pour 1/2 inch oil into a 10- to 12-inch nonstick frying pan with sides at least 2 inches tall over medium-high heat. When surface looks rippled, gently lower a tortilla into oil and cook, turning once, until crisp, 1 to 2 minutes total. Transfer to paper towels to drain briefly. Repeat to fry remaining tortillas. Discard oil and wipe pan clean.
3. In a small bowl, stir together yogurt, sugar, chili powder, and the remaining 1 tablespoon lime juice and 1/2 teaspoon salt.
4. Set pan over medium-high heat. When hot, add fish to pan along with lime juice, cover, and cook until opaque in the center (cut to test), 10 to 12 minutes. Break fish into flakes with a fork.
5. Pit, peel, and slice avocado. Place a fried tortilla on each plate and layer equally with shredded cabbage, flaked halibut with its juices, yogurt sauce, avocado slices, cilantro leaves, and fresh salsa.
July 21st, 2009 at 8:08 am
@seeing I really want to try this halibut recipe! The yogurt lime sauce sounds amazing. where did tappy find this recipe?