Food & Drink Magazine

Asparagus with Pecorino and Goat Cheese Crostini

By Thepickyeater @pickyeaterblog

crostini and asparagus

Spring is here :)

We’ve been eating lighter meals these days because it is getting so hot outside! I love spring produce: asparagus, artichokes, green peas — they just taste so fresh, which is perfect for the season.

These are two delicious and healthy side dishes that could be paired together for a quick and easy lunch, a light dinner, or as accompaniments to a dinner spread if you’re cooking for a few people! (Just note that if you do eat this for a meal vs. a side dish, you will have to eat double the serving size for each recipe as one serving will be too small for an actual meal!)

I was inspired by this recipe from CookingLight, but modified it to make it a bit easier to cook. If you love asparagus as much as I do, you will absolutely devour this asparagus with lemon and pecorino.

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Pair it with these crispy, crunchy and creamy goat cheese crostini and you will be in heaven.

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It’s amazing how these two side dishes actually give you a balanced meal: healthy whole grains from the crostini, green vegetables from the asparagus, and protein from the cheese. Not bad for a small meal that takes less than 15 minutes to make!

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Asparagus with Pecorino and Goat Cheese Crostini
Asparagus with Pecorino and Goat Cheese Crostini

Total Time: 15 minutes

Yield: 4 servings

Serving Size: 1/4 of the asparagus + 1 crostini

Calories per serving: 45

Fat per serving: 2.8g

Nutritional Info Per Serving (Asparagus): 45 Calories, 2.8g Fat (0.2g Saturated), 40mg Sodium, 2.9g Carbs, 1.3g Fiber, 0g Sugar, 2.5g Protein

Nutritional Info Per Serving (Crostini): 73 Calories, 3.2g Fat (2.1g Saturated), 52.2mg Sodium, 6.9g Carbs, 0.8g Fiber, 0.6g Sugar, 4.1g Protein

Ingredients

    For the Asparagus
  • 1 pound asparagus, chopped into bite-sized pieces
  • 1 tsp extra virgin olive oil
  • 2 tsp grated lemon rind
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp salt
  • 4 tbsp shaved pecorino Romano cheese
  • For the Crostini
  • 1 tbsp fresh parsley
  • 2oz goat cheese
  • 1 minced garlic clove
  • 4 slices whole grain baguette

Directions

    For the Asparagus
  1. Chop 1 lb asparagus, saute lightly in 1 tsp olive oil in a large skillet. Sprinkle evenly with 2 tsp grated lemon rind, 1/4 tsp ground black pepper, and 1/8 tsp salt. Toss to coat. Sprinkle asparagus with shaved pecorino cheese. 
  2. For the Crostini
  3. Combine parsley, goat cheese and garlic clove together. Spread over 4 slices of the whole grain baguette.

Notes

Adapted from CookingLight.com

2.4http://pickyeaterblog.com/asparagus-with-pecorino-and-goat-cheese-crostini/Recipe by: The Picky Eater, pickyeaterblog.com

 


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