Asparagus, Mint, Paprika, Olives & Balsamic Dressing, Crumbled Goat Cheese

Prep: 5 min | Serve: 2

| Cook: 10 min

A delightful dish featuring tender steamed asparagus topped with a refreshing mint and smoked paprika dressing. Enhance with crumbled goat cheese and kalamata olives, this recipe is a perfect blend of flavors and textures, ideal for a light meal or elegant side dish

Ingredients

For the Asparagus

200 gr di asparagus

60 g di goat cheese chevre, crumbled

40 gr di kalamata olives

50 gr mint and paprika dressing

q.b extra virgin olive oil

For Smoked paprika & mint dressing

30 g di fresh mint, chiffonade

30 gr fresh parsley ,chopped

1 garlic clove, minced

1 red long chilli, deseed and chopped

1/2 tsp smoked paprika

20 gr schallot, finely chopped

10 g di lemon balsamic vinegar

200 ml di olio extravergine di oliva

Maldon salt flakes, to taste

Method

Prepare the asparagus

Wash and dry the asparagus

Remove woody ends by gently applying light pressure until they break.

Peel off the most fibrous part if necessary

Cook the asparagus

Steam the asparagus for about 10 minutes until tender but still crisp.

Make the dressing

In the meantime, finely chop the mint and parsley

Grate or mince the garlic

In a mixing bowl, combine the the chopped chili, shallot, smoked paprika, and a pich of salt

Gradually add the olive oil in a slow steam, whisking constantly to emulsify

Stir in the lemon balsamic vinegar

Assemble the dish

Transfer the cooked asparagus to a serving plate

Drizzle with the mint and paprika dressing

Sprinkle with crumbled goat cheese and sliced kalamata olives

Garnish with few mint springs and curly red chili slices

Enjoy this flavourful and refreshing asparagus dish as side or a light main course