I remember first discovering roasted or broiled asparagus. After years of enjoying it steamed with a little butter, I bit the bullet and oven-roasted it instead. The world was never the same.
Let’s stop here and talk about roasted asparagus for a moment. It’s nutty, buttery in flavor all on its own, perfectly tender and slightly sweet. One wouldn’t think a vegetable could be so complex in flavor when it’s simply tossed with a little olive oil and salt. However, I find it hard to make asparagus any other way now.
When I first started dating my future husband, I wanted to impress him with above-par (or so I thought) cooking skills. That first meal was some kind of grilled chicken, mashed potatoes and roasted asparagus. I’m sure the chicken was burned and potatoes were undercooked creating an atrocity, but the asparagus was incredible.
My asparagus cooking skills may not have won my husband’s heart, but it certainly didn’t hurt. Neither did going out for a Blizzard after dinner, either.
Since then, I believe broiled asparagus is even better than the traditional roasted version. It cooks the outside of the stalk faster, giving it that nutty roasted flavor I love but keeps the texture firmer in the middle making it perfect for dipping and eating with your fingers.
My introduction to goat cheese came in my mid-20s. I was terrified about consuming a non-cheddar cheese. But my palate was exposed to a wonderful new flavor unrivaled by little else these days. Whipped goat cheese provides a beautifully creamy consistency with little work, making it a perfect dip or spread.
This dish works for any kind of entertaining or simple family dinner. Throw it together at the last minute and enjoy it almost year-round.
Trust me, you are NOT going to want to miss this recipe. Head over to the Farm Bureau blog to check it out!