Recipe courtesy of Giada De Laurentiis
Asparagus with Goat Cheese and Hazelnuts
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 230
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 7 mg
- Sodium
- 398 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 230
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 7 mg
- Sodium
- 398 mg
Ingredients
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Directions
- In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
- Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
- Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.
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