Asparagus Salad with Toasted Walnuts and Goat Cheese

Asparagus Salad with Toasted Walnuts and Goat Cheese
Need a gluten free, primal, and vegetarian side dish? Asparagus Salad with Toasted Walnuts and Goat Cheese could be a super recipe to try. This recipe makes 6 servings with 289 calories, 10g of protein, and 26g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of tarragon, salt and pepper, goat cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat the oven to 35
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OvenOven
2
Spread the walnuts on a small baking sheet and bake for 8 minutes, or until lightly toasted.
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WalnutsWalnuts
SpreadSpread
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Baking SheetBaking Sheet
OvenOven
3
Transfer to a plate to cool, then break the walnuts in half lengthwise.
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WalnutsWalnuts
4
Meanwhile, in a small skillet, toast the fennel seeds over moderately high heat until fragrant and golden, about 20 seconds.
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Fennel SeedsFennel Seeds
ToastToast
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Frying PanFrying Pan
5
Transfer to a work surface and let cool, then finely chop.
6
Pour 1/2 inch of water into a large pot fitted with a large steamer basket and bring to a boil. Discard the tough ends from the asparagus and add the spears to the steamer; cover and steam over high heat until just tender, about 4 minutes.
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AsparagusAsparagus
WaterWater
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Steamer BasketSteamer Basket
PotPot
7
Transfer the asparagus to paper towels and pat dry.
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AsparagusAsparagus
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Paper TowelsPaper Towels
8
Let the asparagus cool to room temperature, then cut on the diagonal into 2-inch lengths.
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AsparagusAsparagus
9
Meanwhile, in a large bowl, whisk the olive oil with the vinegar, scallion, tarragon, mint and chopped fennel seeds. Season with salt and pepper.
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Salt And PepperSalt And Pepper
Fennel SeedsFennel Seeds
Olive OilOlive Oil
Green OnionsGreen Onions
TarragonTarragon
VinegarVinegar
MintMint
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WhiskWhisk
BowlBowl
10
Add the asparagus and walnuts to the bowl and toss with a rubber spatula.
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AsparagusAsparagus
WalnutsWalnuts
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SpatulaSpatula
BowlBowl
11
Add the goat cheese. Season with salt and pepper, transfer to plates and serve.
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Salt And PepperSalt And Pepper
Goat CheeseGoat Cheese
12
Wine Recommendation: To blend with the asparagus and complement the tangy goat cheese, go for a racy New Zealand Sauvignon Blanc, such as the 2002 Villa Maria Private Bin.
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Sauvignon BlancSauvignon Blanc
Goat CheeseGoat Cheese
AsparagusAsparagus
WineWine
DifficultyHard
Ready In45 m.
Servings6
Health Score51
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