Asparagus with goat cheese and arugula sauce

By ctozzi

Ingredients

• 1 1/2 pounds asparagus, trimmed, lower halves peeled
• 3 ounces soft goat cheese, cut crosswise into 8 pieces
• 1 (1/4-pound) bunch arugula, trimmed, washed and dried
• 1/2 cup extra-virgin olive oil
• 1/2 small garlic clove, thinly sliced
• Fine sea salt
• 2 radishes, thinly sliced

Details

Servings 4
Adapted from lacucinaitalianamagazine.com

Preparation

Step 1

Steam asparagus in a steamer set over boiling water, covered, until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain and pat dry. Transfer to a large serving plate and top with 4 pieces of cheese.


Set aside 4 arugula leaves. Roughly chop remaining arugula. In a blender, combine chopped arugula, oil, garlic and pinch salt; blend until smooth.


Drizzle a little sauce over asparagus and cheese. Garnish with a few radish slices and reserved arugula leaves. Serve with remaining cheese, radish slices and sauce.