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Green asparagus and goat cheese olive oil


Rate this recipe 2.5/5 (11 Votes)


  • 3 bunches of green asparagus
  • 10 oz fresh goat
  • scant cup of olive oil
  • 1/4 cup chopped garlic
  • 1 small handful of beet sprouts (decor)
  • 1 cup of fresh coriander
  • scant 1/2 cup of liquid cream
  • salt and pepper
  • 2/3 cup of olive oil
  • 1 tablespoon of tomato paste
  • 12 pieces of spaghetti (for garnish)
  • vegetable oil (Quantity according to the container)


Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 8mins
Cost Average budget


Step 1

Work by adding the goat cheese to 3/4 of the olive oil, add previously chopped coriander, garlic, cream, salt and pepper. Work until everything is well blended.

Step 2

Cook the asparagus. Put the asparagus in a large bowl of cold water 3 minutes before cooking. Cook the asparagus about 8 min in boiling salted water. Once cooked immediately immerse in a volume of very cold water to keep their green color. Trim the asparagus that is to say cut the 5 cm in length from the head, take a small dessert ring (80 mm) and line the circle with cut asparagus.

Step 3

Fill the inside of the dish with fresh goat cheese preparation. To help you, use a pastry bag with a round tip. Cool and refrigerate for 2 hours.

Step 4

Preparation decor: Mix remaining olive oil and tomato paste, mix for best results. Fry the uncooked spaghetti in a small amount of vegetable oi at about 350 ° F (they will become brown). After cooking drain them on paper towel.

Step 5

Unmold the dish center of a plate. In the middle add the beet sprouts (for color). Fix with 2 fried spaghetti always in the middle. Set around a little olive oil and tomato paste. Treat yourself and your guests. Enjoy.

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