Monday, June 6, 2011

Asparagus-Chèvre Tartine

Asparagus-Chèvre Tartine

Asparagus season doesn’t last forever.

To enjoy the bounty, I purchase three or so pounds at a time — a lot for two people, but we don’t consume that in one sitting. Rather, what isn’t used for the first meal is steamed and stored in the refrigerator for the future.

One way we like it is with goat cheese on a slice of crusty artisan bread. It’s quick to prepare, contains a good balance of nutrients, and looks awfully pretty on the plate. Plus, if you prepare it in a toaster oven, you won’t overheat the kitchen.

Asparagus-Chèvre Tartine

Cold, steamed asparagus
Soft goat cheese
One slice of crusty artisan bread
Lemon zest salt
Cracked black pepper

Spread chèvre on bread and arrange a handful of cold asparagus on top. Place in the toaster oven and toast until the goat cheese looks bubbly around the edges. Remove from the toaster oven to a plate. Sprinkle with lemon zest salt and freshly ground black pepper. Serve with a side of lightly dressed baby lettuces.


  1. I love this simple combo of flavors however, I do the reverse of what you do. I roast my asparagus with oil, salt, pepper, garlic and lemon after roasting. I then whiz them up and turn the asparagus into a bread spread and crumble goat or feta cheese on top with some extra pepper on top. Just an idea, if you ever want to switch things up.

  2. AG:

    Making an asparagus purèe is an excellent idea. Thank you!

    -Muffin Tin


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