Grilled Asparagus with Tomato Salad and Goat Cheese | Virtually Homemade: Grilled Asparagus with Tomato Salad and Goat Cheese

Wednesday, May 7, 2014

Grilled Asparagus with Tomato Salad and Goat Cheese



I think it’s safe to say that asparagus is my favorite vegetable. This grilled asparagus with a tomato, basil, goat cheese salad combines two of my other favorite flavors; fresh tomatoes and basil and goat cheese. The combination is killer. You have your smoky crisp asparagus, topped with a tart and herbaceous salad, finished off with creamy goat cheese. This is a happy and healthy mouth explosion of flavor. I know – that probably makes no sense!





Most importantly this recipe is simple and with all it's sensational colors, it still makes a visual splash. It would be the perfect dish for a Mother's Day brunch; Dad could grill the asparagus and the kids could slice the tomatoes and whip up the easiest vinaigrette ever. Just hit the print button below and leave it on the kitchen counter. Maybe they will get the hint :)


I'll be back on Friday with the perfect Mother's Day cocktail - see you then.

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Grilled Asparagus with Tomato Salad and Goat Cheese

Recipe by Liz Hughes - Virtually Homemade
Prep time: 15 minutes
Cook time: 6 to 8 minutes
Ingredients
  • 1 1/2 pounds asparagus (about two bunches)
  • 2 tablespoons extra virgin olive oil
  •  Kosher salt
  • 1 pint cherry or tear drop tomatoes, sliced in half lengthwise
  • 1/2 cup basil, chiffonnade or thinly sliced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 2 ounces crumbled goat cheese
  •  Freshly ground black pepper
Cooking Directions
  1. Preheat grill to 400 degrees F.
  2. Remove the tough end of each asparagus by snapping it at it's tender point towards the bottom. Lay the asparagus out on a sheet pan and drizzle with the olive oil. Turn the spears until they are well coated with oil and sprinkle with kosher salt.
  3. Spread the spears out on the hot grill and cook for 6 to 8 minutes, turning once or twice, until asparagus is tender and lightly charred. Remove from grill and set aside.
  4. In a small bowl whisk red wine vinegar, oil and salt. Add tomatoes and basil and stir until completely combined.
  5. Place asparagus on a platter and top with tomato mixture (down the center of the spears). Sprinkle goat cheese on top and ground black pepper to taste.
More beautiful Spring side dish recipes from FN Dish and some of my favorite food bloggers:




Liz