Green asparagus and goat cheese olive oil
- 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)
Level of difficulty Average
Preparation time 15mins
Cooking time 8mins
Cost Average budget
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.
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.
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.
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.
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.