I found the basics of this recipe from a magazine and added some changes of my own. It’s a great side dish, rich with flavor.
INGREDIENTS:
- 1 Lb. of thin asparagus
- 1 Large shallot
- 1 Small lemon cut in rings
- 4 Tbsp Extra Virgin Olive oil (some additional for drizzling)
- 4 Garlic cloves
- 2 Tspns cane syrup (or Karo dark syrup)
- 1 Tsp. Cajun seasoning
- 8 Oz. goat cheese
- 1/2 Cup sour cream
- 1/4 Tsp. kosher salt
- 1/2 Cup roasted salted pistachios (you can use pecans, walnuts or almonds if you prefer)
INSTRUCTIONS:
- Preheat oven to 425 degrees F.
- In a 9 by 13 inch pan, add the asparagus, shallots, lemon slices, garlic, cane syrup, 2 tablespoons of the olive oil and the Cajun seasoning.
- Stir all the ingredients until they are well integrated and the asparagus are well coated.
- Spread in one layer on a oil sprayed or non-stick foil-lined cookie sheet.
- Bake for approximately 10 minutes.
- In a medium bowl whisk the goat cheese, sour cream, salt and remaining 2 tablespoons of olive oil until smooth.
- Spread the cheese mixture on a platter.
- Top with the asparagus mixture.
- Drizzle a little more olive oil.
- Sprinkle the chopped pistachios over the dish.
Visit the Store to shop for items used in this recipe.