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Asparagus with Blood Oranges, Toasted Cashews & Goat Cheese
A gorgeous dish.
Recipe courtesy of Inn at Thorn Hill
| Yield : Serves 4 |
Ingredients
- *All the ingredients can be prepared several hours in advance
- 20 medium asparagus spears - tough ends trimmed off, bottom 1/2 of the remaining stalk peeled
- 2 blood oranges (if blood oranges aren't available, substitute navel oranges)
- 1/4 cup unsalted cashew pieces, toasted in a 400 degree oven for 3 to 4 minutes
- 4 oz. soft goat cheese
- 1 cup plain yogurt
- 1/4 tsp. ground black pepper
- Salt to taste
- Combine goat cheese, yogurt and pepper in a food processor. Process until smooth.
- Season to taste with salt.
Preparation
Blanche the asparagus in boiling salted water for 2 to 3 minutes, or until just tender. As soon as the asparagus is cooled, put it into a bowl of ice water to stop the cooking. As soon as it's cold, drain it and set it aside until it is ready to be served.
For the goat cheese cream mix goat cheese, yogurt, gound
pepper and salt to taste. Refrigerate until ready to serve.
Carefully cut away all of the peel of the oranges. They should be cleaned down to the flesh, with no pith remaining. Using a sharp knife, cut between the membranes to remove the orange sections. Remove any seeds. Set aside.
To Serve:
Arrange five asparagus spears on each plate. Spoon some of the goat cheese cream over the asparagus (you do not need to use all of the goat cheese cream). Arrange the orange sections over the asparagus, dividing them evenly between the four plates. Sprinkle each plate with toasted cashews.
For the goat cheese cream mix goat cheese, yogurt, gound
pepper and salt to taste. Refrigerate until ready to serve.
Carefully cut away all of the peel of the oranges. They should be cleaned down to the flesh, with no pith remaining. Using a sharp knife, cut between the membranes to remove the orange sections. Remove any seeds. Set aside.
To Serve:
Arrange five asparagus spears on each plate. Spoon some of the goat cheese cream over the asparagus (you do not need to use all of the goat cheese cream). Arrange the orange sections over the asparagus, dividing them evenly between the four plates. Sprinkle each plate with toasted cashews.
