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Gallery Asparagus with Almonds, Goat Cheese, and Basil Credit: Johnny Miller Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Ingredients Dressing 1 large egg 1 to 2 lemons 1 tablespoon grainy mustard 1/2 teaspoon sugar Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil Salad 1/3 cup coarsely chopped almonds (1 1/2 ounces) Kosher salt and freshly ground pepper 1 pound asparagus, trimmed 1 lemon 3 ounces fresh goat cheese 1 tablespoon finely shredded fresh basil leaves, plus small whole leaves for serving
Gallery Asparagus with Almonds, Goat Cheese, and Basil Credit: Johnny Miller
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Gallery
Asparagus with Almonds, Goat Cheese, and Basil Credit: Johnny Miller
Asparagus with Almonds, Goat Cheese, and Basil
Credit: Johnny Miller
Asparagus with Almonds, Goat Cheese, and Basil
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Recipe Summary
prep: 35 mins total: 45 mins
Servings: 4
prep: 35 mins
total: 45 mins
prep:
35 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
1 large egg 1 to 2 lemons 1 tablespoon grainy mustard 1/2 teaspoon sugar Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil
1/3 cup coarsely chopped almonds (1 1/2 ounces) Kosher salt and freshly ground pepper 1 pound asparagus, trimmed 1 lemon 3 ounces fresh goat cheese 1 tablespoon finely shredded fresh basil leaves, plus small whole leaves for serving
Directions
Dressing: Place egg in a small saucepan; cover with water by 1 inch. Bring to a boil, then remove from heat. Cover pot and let stand 8 minutes. Run egg under cold water to stop cooking. Peel egg; remove white and reserve for another use. Press yolk through a fine sieve into a small bowl.
Meanwhile, remove peel and pith from 1 lemon. Holding fruit over another bowl, cut between membranes, allowing segments to drop in. Squeeze juice from membranes into bowl; discard membranes. Coarsely chop segments (you should have 2 tablespoons). If you don’t have 2 tablespoons of juice or segments, use second lemon.
Add mustard, lemon juice, sugar, and salt to bowl with yolk. Gradually add oil, whisking constantly until creamy and emulsified. Stir in lemon segments; season with salt and pepper. Dressing can be refrigerated up to 1 week; return to room temperature before using.
Salad: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet and toast until golden brown and fragrant, 10 to 15 minutes. Let cool completely.
Bring a large pot of salted water to a boil. Add asparagus; return to a boil and cook, uncovered, until bright green and tender, 2 to 3 minutes. Drain. Run under cold water to stop cooking; drain again and pat dry.
Remove lemon zest in long strips with a vegetable peeler. Slice zest very thinly into strips; you should have about 2 tablespoons (or use a channel zester). Remove remaining peel and pith from lemon; holding fruit over a bowl, cut between membranes, allowing segments to drop in.
Arrange asparagus on a platter with cheese. Sprinkle with almonds, zest, lemon segments, and basil. Drizzle with 1/4 cup dressing (reserve remainder for another use). Season with salt and pepper and serve, garnished with whole basil leaves.
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All Reviews for Asparagus with Almonds, Goat Cheese, and Basil
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Asparagus with Almonds, Goat Cheese, and Basil
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
