Crisp and cool these steamed Asparagus with Goat Cheese make a light lunch are a terrific side dish. The goat cheese and radishes make a surprising pair of partners and really finish the plate in beautifully seasonal style.
Asparagus with Goat Cheese and Arugula Sauce
Print This Recipe Yield 4Source Adapted from La Cucina ItalianaPublished
Ingredients
- 1½ pound asparagus, trimmed, lower halves peeled
- 3 ounce soft goat cheese, cut crosswise into 8 rounds
- ¼ pound arugula, washed and dried
- ½ cup extra-virgin olive oil
- ½ clove garlic, peeled & minced
- sea salt, to taste
- 2 radishes, thinly sliced
Directions
Prepare an ice bath. Set aside.
Steam asparagus in a steamer set over boiling water, covered, until crisp-tender, 3 to 5 minutes. Transfer immediately to the ice bath to stop cooking, then drain and pat dry. Transfer to a large serving plate and top with goat cheese rounds.
Set aside a few arugula leaves as garnish. Roughly chop remaining arugula. In a blender, combine chopped arugula, oil, garlic and pinch salt; blend until smooth.
Drizzle a little sauce over asparagus and cheese, put the rest in a small bowl to pass at the table. Garnish the plate of asparagus with with a few radish slices and reserved arugula as garnish. Serve with the sauce on the side.
Red bean balls to be exact. What kind of dish would you pair this with or is it a stand alone stew kind of thing? When I think of red beans, I’m thinking Cajun obviously and this is in a different direction.
I’m glad you are getting through your midlife crisis so when I hit mine next year, I know what to do.
I’ve been feeling something similar in the last few weeks, bored with the sameness of my blog content. Which direction should I go? What else do I need to do? Glad I’m not alone.
That said, your blog continues to be an inspiration. Your recipe choices always inspire. Looking forward to many more!
greg greg greg — your blog’s great. really. keep on posting. we love your creativity and point of view, it is unique. and totally fabulous, if that helps…
LL
This blog is like buttah, and who can give that up? I can’t go from Sup to margarine, so keep spreadin’ the love.
but am so happy that you are “putting up” and digging in for the long haul. Sippity Sup WOULD be missed by many, but that’s not the reason you should continue. You should continue because in the end, YOU would miss writing and sharing your great food and writing.
Perhaps a little vacation is in order?
Hey.…what is it with gay men and Barbara Streisand, anyway? Too funny! — S
I would have to kill you. GREG
I may have to kill you anyway. Her name is not Barb-A-ra. It is BARBRA! Geeeeez. UR so not gay. GREG
I think all bloggers go through ups and downs… but darn it Greg, don’t you give up! Your blog is so fantastic and the recipes are all so lovely, we’d just miss that terribly.
And these bean balls (mmmmmm… balls) look so scrumptious!
Stay strong, my friend!
don’t pull the plug, i just got here. hah. 🙂 by the way, crisis are so last year. (apply that to every year).
It looks to me as though you are “putting up”, Greg, which I am very happy to see. Because guess what, my friend? You and Sippity Sup would be missed if you dropped off the edge of the blogosphere. So, keep calling things as you see them and PLEASE keep making your gorgeous recipes.
I love the name of this dish. Bean balls is what we’re talking about after all. And I love how authentic and real this dish is. Just as this post is real. Oh and by the way, I’d care if you stopped the blog. I’d give a shit.
I’m getting close to three years as well and totally with you on the mid life crisis. I closed my comments for the last three posts 🙂 I’ll open them up again, but just needed to think things through yet again. Love the dish, gotta make it for my daughter, she’s requesting everything with beans these days and especially likes the red ones.
To be honest, it’s nice to know someone who actually knows what they’re doing goes through periods of doubt. Or at least it looks like you know what you’re doing:)
It makes me feel better about my own self-doubts as I navigate my way towards the Terrible Two’s of my blog.
In English or Italian, the dish sounds and looks great (as always)
If you’re having a midlife crisis, then I’m having that twenty-something angst. I can absolutely identify with your feelings, and I also feel as though I’m still finding my style. Each post is an exploration. A toe in the big pool. I’m glad you said it like it is. Because even when you call it Red Bean Balls in Spicy sauce, I still want to eat it. Can’t wait for more Sippity Sup 🙂
you quote Bob Merill and Jule Styne. I swoon…and yeah, I will DEFINITELY be making these!
I’m with you on the mid-life crisis. I also think there are so many new blogs that people are on to the next best thing. Stay with it. You are too good to give it up. 🙂 I luv you man!!
you’ve written a post that had me riveted to each and every word. Well-done! No need to despair…you’ve still got it in spades!
Now about this recipe…it’s a totally new idea to me and I love. Great for vegetarians (except for the pancetta), weight watchers and people just looking for a healthier alternative to the meatball.
Mwah… That is all…carry on in any manner that makes you happy. I support you 100%.
mid life crisis- hmmm i think i was born into a midlife crisis, because as long as i can remember i am always looking ahead to see what is next, somewhat dissatisfied with the present. (get it Satisfied… it’s the in search of being… Satisfed, clearly not there yet) for what it’s worth, I would care, I would miss reading your blog.
The thing about a Mid Life Crisis is this. Now matter how real it feels (whether you are a blog or a person). It’s not really real. Life is real. GREG