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Vegetable Side: Asparagus with Black Pepper, Bacon and Goat Cheese Sauce


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  • 1 tsp. salt
  • 2 pounds asaparagus spears, trimmed
  • 3/4 cup (3 oz.) goat cheese, softened
  • 1/4 cut fat-free mayonnaise
  • 1 tsp. lemon juice
  • 1/4 tsp. freshly ground black pepper
  • 2 bacon slices, cooked and crumbled (drained)
  • 1/4 cup fat-free milk


Servings 8


Step 1

1. Bring 1 gallon water and salt to a boil in a Dutch oven; add asparagus. Cook 2 minutes or until crisp tender. Drain and rinse with cold water. Pat dry with paper towel; chill.

2. Combine goat cheese, mayonnaise, juice, pepper, and bacon in a medium bowl, stirring with a whist. Add milk, 1 tablespoon at a time, stirring until smooth.

3. Arrange asparagus on platter; drizzle with sauce.


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