Grilled Asparagus with goat cheese and radishes
This recipe combines the earthy flavours of asparagus with the tangy richness of goat cheese, all complemented by the refreshing crunch of radishes. This combination of flavours and textures is a perfect side dish for any summer BBQ.
- 1 bunch of asparagus OR asparagus from your garden
- Spinach from your garden (about 2 cups)
- ½ red onion
- ½ cup radishes from your garden
- Fresh parsley from your garden
- Goat cheese to top your salad
For Dressing:
- 1 clove of garlic (minced)
- Juice of 1 lemon
- ¼ cup olive oil
- 2 tsp Dijon mustard
- Salt and pepper to taste
- Preheat your oven to 425F
- Thoroughly rinse all ingredients taken from your garden and set aside.
- Chop the thick ends of your asparagus off and discard them. Chop the remaining spears into bite sized pieces. Set aside in a bowl. Slice your red onion into thin slices and add to the bowl with your asparagus. Toss together with olive oil.
- Spread the asparagus and onion into a single layer on a lined baking sheet and bake for 20 minutes. Remove and let cool.
- While your asparagus is cooking, assemble the salad and mix your dressing.
- Chop spinach to bite sized pieces and thinly slice your radish. Add both to a large salad bowl. Add the cooked asparagus and onion to the salad bowl and toss.
- To make the dressing, add minced garlic, lemon juice, Dijon mustard and olive oil to a bowl and whisk vigorously.
- Toss your salad ingredients with the salad dressing. Top with goat cheese and serve.
- Best enjoyed with friends and family! Bon appetite!
