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Grilled Asparagus with Balsamic & Goat Cheese

Laurie Bakke
It is topped with Black Pepper Goat Cheese and Mint Balsamic Sherry Vinaigrette
Course Side Dish
Cuisine French
Servings 6

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

Instructions
 

  • 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.
  • 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.
  • Finally, add the diced tomatoes over the goat cheese. Lightly salt and pepper the dish.
  • Serve immediately.
Keyword Asparagus, Goat Cheese, Mint, Sherry
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