Asparagus is one of my all-time favourite vegetables, and I’m making the most of it being in season right now. This is now of my favourite ways to enjoy asparagus; with hot, melting goat’s cheese.
This really is a doddle to make and works as a superb lunch, light supper or starter. I like to make it for supper, so that I can really indulge my love for asparagus – I can easily devour a whole pack in one sitting.
The goats cheese I find works best for this is Capricorn, made in Somerset. It’s the right balance between firm and soft – it won’t melt too much in the pan and loose its shape, but the inside will become soft and unctuous.
I will gladly serve this at a summer dinner party, as it’s a very simple dish to make for a number of people. When you are using raw ingredients this good, you really don’t need to do much to them to make something very special.
- Around 12 spears of asparagus
- 1 tbsp extra virgin olive oil
- Sea Salt
- 1 round goats cheese - I like the Capricorn, made in Somerset
- Plenty of freshly ground black pepper
- I find my Le Creuset griddle pan works best for cooking the asparagus, but you can use any frying pan you have.
- Start by preheating the pan. It needs to be hot.
- Cut or snap the woody ends off the asparagus. Drizzle with olive oil, sprinkle over the salt and massage to evenly coat the asparagus spears.
- Place onto the griddle and cook, turning regularly for around 5 minutes.
- Meanwhile, cut the cheese in half, around the middle to form two quite flat cylinders. Grind a good quantity of black pepper onto the cut side. Place this side face down into a hot pan (you may need to pre-heat a second frying pan, depending on the size of your pans) and cook for 3 minutes.
- Your asparagus will be done now, so turn off the heat.
- Serve the asparagus on a warmed plate, topped with the freshly cooked goats cheese immediately.