This is a great super-simple supper I’ve been enjoying recently, making the most of the English asparagus season. It’s light, fresh and full of flavour and can be made in 15 minutes – great when you are hungry when you get home in the evening. It makes a lovely starter or a main, too.
The asparagus is best griddled, if you can, either using a griddle pan or on the barbeque. The best goats cheese to use are the Somerset variety: not too hard, nor to soft. By cooking them this way in a non-stick pan, it allows the cheese to caramelise on the top, and remain meltingly soft in the centre. You do need to use a great non-stick to cook the cheese this way. Do not be tempted to use oil: it just won’t work. I used a lovely environmentally friendly non-stick pan by Green Pan which worked so well.
Make the most of the asparagus season by giving this a go!
Griddled asparagus with goat’s cheese
1 large bunch fresh asparagus, with the tip of the stalks cut off
1 tbsp olive oil
Salt and pepper
1 Somerset goats cheese
1) Place a grill pan over a high heat to warm up.
2) Place the asparagus into a bowl. Add the olive oil, season with salt and pepper and toss, so that the asparagus spears should be lightly coated with oil.
3) Transfer the asparagus to the hot pan and cook until tender. This should take around 10 minutes.
4) Season the goat’s cheese well with pepper. Place face down in a non-stick pan and cook four around 5 minutes without moving, until it is caramelised.
5) Serve the asparagus topped with the cheese immediately.