Now that it is spring, I am taking full advantage of all the beautiful produce that's starting to pop up in the grocery store. I look forward to asparagus more than almost any other veggie, and I cook with it at least once a week in the spring. Depending on what else we're eating, I either grill or roast it, as I think those preparations bring out the best flavor. No matter what we're eating for dinner, chances are I'm serving it with some sort of roasted or grilled vegetable.
Normally, I wouldn't share such a simple recipe, but the rosemary dressing and goat cheese really make this special. The asparagus is tossed in a mixture of olive oil, lemon juice, and rosemary, grilled, then topped with more of the rosemary vinaigrette and crumbled goat cheese. The mild and creamy goat cheese mellows out the assertive flavors of the rosemary and lemon, and the crisp-tender asparagus has a nice smoky flavor thanks to the grill.
This is a quick and easy side, but it's elegant enough to serve to company. I also think it would make a great addition to your Easter menu. But I for one won't be waiting until Easter to eat this again!
More Asparagus Recipes:
Asparagus and Goat Cheese Pasta
Spring Vegetable Risotto
Spring Vegetable Soup
Grilled Asparagus with Rosemary and Goat Cheese
adapted from Cook's Illustrated, Summer Entertaining 2009
- 2 Tbs extra-virgin olive oil
- juice from 1/2 lemon
- splash of balsamic vinegar
- 1/2 tsp lemon zest
- 1 medium garlic clove, finely minced
- 3/4 tsp minced fresh rosemary
- pinch red pepper flakes
- kosher salt and freshly ground black pepper
- 1 1/2 lbs asparagus, tough ends snapped off (avoid super thin or thick spears)
- 1 oz. goat cheese, crumbled
In a small bowl, whisk together the oil, lemon juice, lemon zest, balsamic vinegar, garlic, rosemary, red pepper flakes, and salt and pepper to taste. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the dressing.
Grill the asparagus, turning once, until tender and streaked with grill marks, 5 to 7 minutes. Transfer to a platter, drizzle with remaining dressing, and top with goat cheese.
Serve hot, warm, or at room temperature.