We still have some goat cheese left over from stuffing portabella mushrooms* the other night. Plus we bought some fresh organic asparagus at the winter market, therefore...
Asparagi con formaggio di capra
e salsa di aneto (Italian)
Serves 4
1/4 cup (55 g) herb goat cheese
1 Tbs. plain organic yogurt or vegan mayonnaise
1 tsp. (5 ml) organic lemon juice
2 Tbs. (30 ml) fresh minced dill or 2 tsp. (10 ml) dried dill
1 pound (450 g) organic asparagus, trimmed the ends
black pepper
1. Whisk the goat cheese, yogurt/mayonnaise, lemon juice, and dill with 1 Tbs. (15 ml) of hot water until the sauce is smooth.
2. Steam the asparagus until tender but still crisp, about 3 minutes.
3. Transfer to a serving dish and drizzle with the sauce.
4. Season with black pepper to taste.
* Stuffed Portabella with Goat Cheese:
http://veggiefernandezs.blogspot.com/2015/12/stuffed-portobello-mushrooms.html
* Stuffed Portabella with Goat Cheese:
http://veggiefernandezs.blogspot.com/2015/12/stuffed-portobello-mushrooms.html
