Warm Salad of Roasted Asparagus | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Warm Salad of Roasted Asparagus

Serves: 6

Your rating: None (1 vote)
Your rating: None (1 vote)

Tender, crisp and elegant, there are so many ways to prepare our favorite vegetable. This salad, with its combination of warm and cool ingredients and the creamy appeal of chèvre, is a lovely way to highlight the delicious beauty of the season!


White Truffle Vinaigrette

Goat cheese medallions

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


For the vegetables

Preheat oven to 425° F. (Use convection if you have it.) Place the peppers and the asparagus, (and additional vegetables if you choose) in a large bowl and toss with the olive oil, fresh basil, salt and pepper. Spread the vegetables out in a single layer on a baking sheet (it may take 2 if you have a lot of vegetables. You want to leave a little room so they will brown.) and roast for 15 minutes, or until the asparagus is crisp-tender.

Note: You may grill the asparagus and peppers if you prefer. Preheat your grill to high and cook the asparagus and peppers, turning occasionally, until slightly charred and crisp tender, about 4 to 6 minutes.

White Truffle Vinaigrette

In a bowl combine all of the ingredients except the olive oil. Blend well. Whip the olive oil in a thin stream into the vinegar mixture until incorporated.

Chèvre Medallions

Combine the chèvre and cream cheese. Lay each slice of prosciutto out on a work surface and spread a layer of the cheese on each. Roll each slice up starting at the narrow end. With a knife dipped in hot water, cut the rolls, diagonally, into 4 medallions each.

To serve

Toss the mixed greens with a little of the vinaigrette. Divide them between 6 salad plates. Arrange the asparagus, peppers and chèvre medallions artfully over the top of each. Drizzle the entire plate with the vinaigrette and garnish with the hazelnuts, whole basil leaves and lavender blossoms if you have them!

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired on March 15, 2008

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)