Asparagus and goat’s curd spread

Asparagus and goat’s curd spread

By
From
Good Better Green
Makes
300ml

This is very good as a dip for pitta chips or as a filling for crêpes, sandwiches, and omelettes served with roasted tomatoes. If you would like to use it as a pasta sauce, reserve the asparagus tips for serving and add a few tablespoons of the pasta cooking liquid to create a sauce-like consistency.

Ingredients

Quantity Ingredient
1 bunch asparagus spears, trimmed
olive oil
1 teaspoon butter
1 1/2 tablespoons shredded sage leaves
2 echalion shallots, finely diced
1 1/2-2 tablespoons lemon thyme leaves, finely chopped
1 lemon, zested
50g soft fresh goat’s curd or rindless soft goat’s cheese
1 tablespoon lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 160°C.
  2. Toss the asparagus in olive oil to coat and season with some salt. Spread out on a lipped baking tray and roast in the oven for 20 minutes, or until just tender. Set aside to cool.
  3. Meanwhile, heat the butter in a medium saucepan and add the shredded sage leaves. Cook for a few minutes, then increase the heat, add the diced shallots and cook until they begin to brown around the edges.
  4. Add the chopped thyme and cook for another minute or two, then set aside to cool completely.
  5. Put all the ingredients into a food processor, including the cooled asparagus and shallot mixture, with salt and pepper to taste, and process until smooth. If you want it really smooth, use a blender. Adjust the seasoning and serve or store in a jar in the fridge for up to 1 week.
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