Asparagus, Red Bell Pepper & Arugula Salad with Goat Cheese
Submitted by happyzhangbo
Crisp asparagus spears meet charred red peppers and tangy goat cheese in this vibrant spring salad. Fresh shallots and garlic-spiked vinaigrette bring the whole thing together in under 10 minutes.
YIELD
4 servingsPREP
5 minCOOK
4 minREADY
10 minThis is spring on a plate. Tender-crisp asparagus gets a quick sear until the edges turn golden, then mingles with sweet roasted peppers and peppery baby spinach.
The secret is that brief blast of high heat on the asparagus. It caramelizes the natural sugars while keeping the spears snappy, not soggy.
Creamy goat cheese crumbles melt slightly from the warmth of the vegetables, creating pockets of tangy richness throughout. A simple red wine vinaigrette with fresh garlic ties it all together without drowning the vegetables.
Kitchen Tips
- Break asparagus naturally by bending each spear until it snaps. It’ll break exactly where the woody part ends.
- Don’t crowd the pan when searing asparagus or it’ll steam instead of brown.
- Swap goat cheese for crumbled feta or shaved Parmesan if you prefer.
- Add toasted pine nuts or slivered almonds for extra crunch.
Ingredients
Directions
Add 1½ tablespoons of oil in a 12-inch nonstick skillet over high heat until hot.
Stir in the aspragus, salt and freshly ground black pepper to taste.
Cook until the aspragus is browned and almost tender, 2 to 3 minutes, stirring once.
Add the sliced shallots and cook until softened and asparagus is tender-crisp, about 1 minute, stirring often.
Transfer to a large plate and let cool for 4 to 6 minutes.
Meanwhile, add the remaining 4 tablespoons of extra-virgin olive oil, vinegar, garlic, salt and black pepper to taste in a medium bowl, whisk until well blended.
In a large bowl, add spinach and 2 tablespoons of vinaigrette, toss until evenly coated.
Divide among the salad plates or a large salad serving bowl.
Toss the asparagus, sliced roasted pepper with remaining vinaigrette and place over the spinach.
Top with the crumbled goat cheese and serve.
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