ASPARAGUS WITH ALMONDS, GOAT CHEESE, AND BASIL
A creamy mustard-and-lemon dressing emulsified with a soft-boiled egg yolk takes this asparagus salad over the top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 12
Steps:
- Dressing: Place egg in a small saucepan; cover with water by 1 inch. Bring to a boil, then remove from heat. Cover pot and let stand 8 minutes. Run egg under cold water to stop cooking. Peel egg; remove white and reserve for another use. Press yolk through a fine sieve into a small bowl.
- Meanwhile, remove peel and pith from 1 lemon. Holding fruit over another bowl, cut between membranes, allowing segments to drop in. Squeeze juice from membranes into bowl; discard membranes. Coarsely chop segments (you should have 2 tablespoons). If you don't have 2 tablespoons of juice or segments, use second lemon.
- Add mustard, lemon juice, sugar, and salt to bowl with yolk. Gradually add oil, whisking constantly until creamy and emulsified. Stir in lemon segments; season with salt and pepper. Dressing can be refrigerated up to 1 week; return to room temperature before using.
- Salad: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet and toast until golden brown and fragrant, 10 to 15 minutes. Let cool completely.
- Bring a large pot of salted water to a boil. Add asparagus; return to a boil and cook, uncovered, until bright green and tender, 2 to 3 minutes. Drain. Run under cold water to stop cooking; drain again and pat dry.
- Remove lemon zest in long strips with a vegetable peeler. Slice zest very thinly into strips; you should have about 2 tablespoons (or use a channel zester). Remove remaining peel and pith from lemon; holding fruit over a bowl, cut between membranes, allowing segments to drop in.
- Arrange asparagus on a platter with cheese. Sprinkle with almonds, zest, lemon segments, and basil. Drizzle with 1/4 cup dressing (reserve remainder for another use). Season with salt and pepper and serve, garnished with whole basil leaves.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jack Harris
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Natalia
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Faye Watkins
[email protected]This recipe is a keeper! I will definitely be making it again and again.
jovanni tucker
[email protected]I've made this recipe several times and it's always a winner. It's a great way to use up fresh asparagus.
Darrion Pittman
[email protected]Delicious! I made this recipe for a potluck and it was a huge hit. Everyone loved the combination of flavors.
Nambuya Fiona
[email protected]This was a great recipe! The asparagus was cooked perfectly and the almonds and goat cheese added a nice crunch and creaminess. I would definitely recommend this recipe to others.
Donald
[email protected]I'm not usually a fan of asparagus, but this recipe changed my mind. The almonds and goat cheese really elevate the flavor of the asparagus. I will definitely be making this again.
Rodelyn Robles
[email protected]This recipe is so simple, yet so delicious. I love the way the asparagus and almonds pair together. The goat cheese and basil add a nice touch of flavor as well.
Vilbrun Guillaume
[email protected]I made this dish for a weeknight meal and it was quick and easy to prepare. The flavors were well-balanced and the goat cheese added a nice tang. I would recommend this recipe to anyone looking for a healthy and flavorful side dish.
Bill Wiles
[email protected]This recipe was a hit at my dinner party! The asparagus was perfectly cooked and the combination of almonds, goat cheese, and basil was divine. I will definitely be making this again.