Creamy Goat Cheese And Asparagus Orecchiette Recipes

EASY ASPARAGUS TART WITH GOAT CHEESE

Steps:

• Preheat the oven and thaw the pastry: Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.
• Bake: Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.

ASPARAGUS WITH GOAT CHEESE CREAM SAUCE

Steps:

• 1. Add the oil to a large skillet. Place over high heat and get the oil hot. Throw the Asparagus in the oil and Saute until crisp tender about 3 minutes. Sprinkle with some salt. Add the butter and cook until butter melts. Remove the Asparagus from the pan and set aside.
• 2. Add the garlic to the same pan.Saute one minutes. Add the wine and let most evaporate. Add the heavy cream and goat cheese. Cook until goat cheese has melted.
• 3. Add the butter one piece at a time and whisk until butter is melted and has emulisfied in the sauce. Add the lemon juice. Season with salt and fresh cracked pepper to taste.
• 4. Serve over the cooked asparagus

ROASTED ASPARAGUS WITH HERB GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
• Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

PASTA WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
• Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
• Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.

CREAMY GOAT CHEESE AND ASPARAGUS ORECCHIETTE

Steps:

• In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
• Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
• Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.

GOAT CHEESE PUDDINGS

Steps:

• In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the 1/4 cup of honey and the lemon zest. Bring to a simmer.
• Remove the saucepan from the heat, cover and let stand for 30 minutes.
• Strain the milk, discarding the vanilla bean.
• In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture.
• Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
• Transfer the custard to a blender.
• Add the goat cheese, butter, lemon juice and salt and blend until smooth.
• Pour the custard into eight 3/4-cup ramekins and refrigerate until chilled, about 1 hour.
• Top with raspberries and a light drizzle of honey and serve.

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS

Steps:

• Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
• While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
• In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

STEAMED ASPARAGUS WITH WARM GOAT CHEESE

Steps:

• Slice a 5-ounce fresh goat cheeselog into 4 disks; dredge in flour,then in 1/4 cup panko (Japanese breadcrumbs).Freeze for 15 minutes.
• In a medium nonstick skillet, heat2 tablespoons olive oil over medium-high.Add cheese disks; cook untilbrowned, about 1 minute per side.Season Steamed Asparagus withsalt, and serve with cheese disks andlemon wedges

CREAMY GOAT CHEESE AND ASPARAGUS FARFALLE

Steps:

• In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside.
• In another large pot, cook pasta as directed. Drain.
• Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened.
• Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes.
• Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste.
• Add goat cheese and chives and toss to combine well.
• Remove and plate pasta and top with parmsean.