Asparagus with Goat Cheese and Arugula Sauce

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 Total time Yield 4Source Adapted from La Cucina ItalianaPublished


  • 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


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.