Asparagus Camembert Goat Cheese Salad

Colorful, delicious, crunchy, and unique, this simple recipe offers a fresh perspective on salad. The asparagus spears provide an extra crunch while topping each plate with Camembert goat cheese adds a luscious, tangy element. This dish is satisfying enough to be enjoyed as a meal on its own.

The asparagus, originating from the Eastern Mediterranean, boasts a distinct flavor. Historically, it was grouped with alliums such as garlic, chives, and onions, although modern botany distinguishes it due to its different genetic makeup. Traditionally, it was valued for both culinary and medicinal purposes, as well as being considered an aphrodisiac.

Beyond its historical significance, asparagus is noted for its health benefits. Rich in fiber (1 cup supplies about 7% of daily fiber needs), vitamins A, C, and K, folate, and antioxidants, it also supports a healthy pregnancy.

Follow the recipe below for this savory and palatable salad—a signature creation of a fellow chef.

Print Recipe

Asparagus Camembert Goat Cheese Salad

Serves: 4-5

Prep Time: 5 minutes – Cooking Time: 10 minutes – Total Time: 15 minutes

Ingredients

• 8 asparagus sprouts, sliced diagonally with non-spear ends snapped off
• 2 handfuls of rocket salad
• 1 handful of baby red cabbage leaves
• 1/2 walnut, crushed
• 1 roll of Camembert goat cheese
• 1/2 cup cherry tomatoes, sliced in half
• 1 tablespoon poppy seeds for garnish
• 1 teaspoon coarse grain salt (sea salt)
• For the Dressing:
• the juice of 1 lemon
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 2 tablespoon olive oil

Instructions

1

Cut the fresh asparagus into 2 cm diagonal pieces and snap off the hard ends.

2

Add all the salad ingredients into a bowl and toss them lightly.

3

Divide the salad proportionally among individual plates, reserving space for the goat cheese.

4

Preheat a hot plate until very hot. Add a slice of goat cheese and allow it to sizzle for 10 seconds until the edges are slightly browned, then flip and repeat.

5

Place the sizzled Camembert goat cheese on top of each plate and serve immediately.

6

To garnish, drizzle a thin line of dressing over the salad, then sprinkle with sea salt, a few pinches of poppy seeds, and a generous amount of crushed walnuts.

Nutrition

• 164.4 Calories
• 5.3g Carbohydrates
• 66.8mg Cholesterol
• 14.7g Fat
• 1.3g Fiber
• 6.8g Protein
• 1000mg Sodium
• 0.0g Trans fat

Notes

An Alternative Cooking Method: For those who prefer slightly cooked asparagus, blanch the spears in boiling water. Blanch thin spears for 1 1/2 minutes and thicker ones for 3 minutes. Immediately transfer them to an ice bath for 1 minute to halt further cooking, then drain and cut diagonally into approximately 2 cm pieces. For best results, remove the tough end by snapping the spear at its natural breaking point.