Shaved Spring Asparagus with Goat Cheese

  • 1 bunch spring asparagus
  • 1 small shallot, finely minced
  • 4-5 sprigs fresh thyme, leaves picked and chopped
  • 1 Tbsp butter
  • Zest of one lemon
  • 8 oz fresh goat chèvre
  • Kosher salt and fresh cracked black pepper

Prep the asparagus by peeling the stems with a vegetable peeler and removing the bottom 1-2” of woody stalk.  Using a mandolin or sharp knife slice the asparagus into very thin, diagonal slices.  In a large pan heat the butter until melted and foaming.  Add the asparagus and cook for 1-2 minutes until soft and very green.  Add the shallot and thyme, a sprinkle of salt and pepper and cook one minute more.  Remove from the heat and mix in the lemon zest.  Adjust seasoning if needed.

To serve, place 2 oz of goat cheese on each plate and divide the asparagus mixture evenly over the top of each.  Serve immediately

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