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–+ servings
Laurie Bakke

Grilled Asparagus with Balsamic & Goat Cheese

It is topped with Black Pepper Goat Cheese and Mint Balsamic Sherry Vinaigrette
Print Recipe
Servings: 6
Course: Side Dish
Cuisine: French
Ingredients Method

Ingredients
  

  • 2 Lbs. Fresh Asparagus
  • 2 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Sherry Vinegar
  • 2 tsp. Dijon Mustard
  • 1 tsp Shallot - finely minced
  • 1/4 tsp. Kosher Salt
  • 1/2 Cup Extra-Virgin Olive Oil
  • 1/4 tsp. Fresh Ground Black Pepper
  • 2 T. Fresh Italian Parsley finely chopped
  • 2 Tbsp. Fresh Mint finely chopped
  • 2 Roma Tomatoes seeded and cut into a small dice
  • 6 oz. Fresh Goat Cheese crumbled
  • 1 tsp. Fresh Ground Black Pepper and Kosher Salt

Method
 

  1. In a small bowl, combine the Balsamic and Sherry vinegar, dijon mustard, kosher salt, and pepper. Slowly add the shallots, extra-virgin olive oil, Italian parsley and mint. Whisk until all the ingredients are emuslified.
  2. Sprinkle the black pepper goat cheese crumbles over the lightly grilled asparagus. Then, drizzle with the vinaigrette. Garnish with the remaining Italian parsley and mint.
  3. Finally, add the diced tomatoes over the goat cheese. Lightly salt and pepper the dish.
  4. Serve immediately.
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