Thursday, April 2, 2009

Asparagus Salad with Goat Cheese Olive Dressing

1 lb asparagus, trimmed & spears cut in half
salt & pepper to taste
2 oz goat cheese
2 tbl chopped fresh parsley
2 tbl red wine vinegar
1 tbl Dijon mustard
2 tbl olive oil
1/4 c. Nicoise olives, pitted
1 plum tomato, chopped

Preheat the broiler. Spray a baking pan with olive oil cooking spray and spread the asparagus spears on it in a single layer. Spray with more olive oil spray and sprinkle with salt and pepper. Broil 2 min, turn spears over and broil another 2 min.

Combine goat cheese, parsley, vinegar, mustard, oil, and olives in a mini food processor. Whiz until smooth. Serve the asparagus with the goat cheese dressing spooned over it and the tomatoes scattered on top.

4 servings

1 comment:

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