Best Baked Asparagus And Goat Cheese Recipes

BAKED ASPARAGUS AND GOAT CHEESE

Steps:

• Preheat oven to 400°F Coat asparagus with 1 tablespoons melted butter, then salt lightly.
• Arrange in an oven-to-table shallow baking dish large enough to hold asparagus in a single layer.
• Evenly distribute goat cheese over asparagus, then sprinkle with breadcrumbs. Drizzle remaining 1 tablespoons melted butter over breadcrumbs. Bake asparagus until tender-crisp and breadcrumbs lightly browned, about 10 minutes.

BAKED ASPARAGUS, LEEK AND GOAT CHEESE BITES

Steps:

• Preheat an oven to 400°F. Generously coat the cups of a 12-cup miniature muffin pan with butter. Thinly slice the asparagus spears crosswise, keeping the tips whole. Set the asparagus tips aside. In a sauté pan over medium-low heat, melt 2 tsp. of the butter. Add the sliced asparagus and the leek and cook gently, stirring often, until just softened slightly, 1 to 2 minutes. Transfer to a small bowl and let cool. Crumble the goat cheese into another bowl. Add the ricotta cheese and egg and mash together with a fork until well combined, then mix in the cooled vegetables. Divide the filling evenly among the prepared muffin cups. Bake the "bites" until puffed and lightly golden on top, 20 to 25 minutes. Meanwhile, cut each asparagus tip in half lengthwise. In a small nonstick fry pan over low heat, melt the remaining 1/2 tsp. butter. Add the asparagus tips and sauté until just tender, about 1 minute. Transfer to a small bowl. When the bites are done, transfer the pan to a wire rack. Run a table knife around the inside of each cup to loosen the edges and let cool slightly. Invert a large plate or tray over the muffin pan, invert the pan and plate together and lift off the pan. Arrange the bites on a platter or individual plates and top each with an asparagus-tip half. Serve warm or at room temperature. Makes 12 bites; serves 6 to 12. Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

BAKED ASPARAGUS, LEEK, AND GOAT CHEESE BITES

Steps:

• Thinly slice the asparagus crosswise, keeping the tips whole. Set the tips aside for later. In a sauté pan over medium-low heat, melt 2 tea of the butter. Add the sliced asparagus and the leek and cook gently, stirring often, until just softened slightly, 1-2 minutes. Transfer to a small bowl and let cool. Crumble the goat cheese in a bowl. Add the ricotta and egg and mash together with a fork until well combined, and then mix in the vegetables. Divide the filling evenly among the prepared muffin cups. Bake the bites until puffed and lightly golden on top, 20-25 minutes. Meanwhile, cut each asparagus tip in half lengthwise. In a small non-stick pan over low heat, melt the remaining butter and sauté until tender, about 1 minute. Transfer to a small bowl and set aside. When the bites are done, run a knife around the edges to loosen, and let cool slightly. Invert the pan and arrange on a plate. Place half an asparagus tip on each. Serve warm or room temp.