Spring Salad With Asparagus Goat Cheese Lemon And Hazelnuts Proud Italian Cook Recipes

SPRING SALAD WITH ASPARAGUS, GOAT CHEESE, LEMON AND HAZELNUTS

Steps:

• Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don't want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and them slice them lengthwise.
• Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
• In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
• Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
• On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
• Sprinkle the toasted nuts all around.
• Spoon lemon dressing all around, as much as you think you need.
• Add shavings of Parmiggiano Reggiano on top.
• Garnish with a few lemon slices.

ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS

Steps:

• In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
• Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
• Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.