Skip to main content
Advertising

Originally published Tuesday, November 13, 2012 at 3:00 PM

  • Share:
           
  • Comments (1)
  • Print

Recipe: Asparagus and Haricots Verts With Goat Cheese and Pine Nuts

A quick, but elegant side for your Thanksgiving table, this dish uses blanched veggies topped with goat cheese, pine nuts and raisins.

Most Popular Comments
Hide / Show comments
This old timer can't get enough asparagus. Love it. MORE

advertising

Makes 8 Servings

1 teaspoon olive oil, plus additional for drizzling

1/2 cup pine nuts

1 tablespoon ground coriander

Salt

1 pound haricots verts, trimmed

2 pounds asparagus, trimmed of woody ends, sliced lengthwise

1/4 cup chopped golden raisins

1/2 cup grated firm goat cheese

1. In a medium skillet over medium heat, heat the 1 teaspoon of olive oil. Add the pine nuts and cook just until fragrant and lightly toasted, about 2 minutes. Sprinkle with the coriander and season with salt. Set aside.

2. Prepare a large bowl of ice water. Bring a large pot of salted water to a boil.

3. Blanch the haricots verts in the boiling water until bright green and just tender, about 3 minutes. Use a slotted spoon to immediately remove them to the ice water. Repeat the process with the asparagus, cooking it for 4 to 5 minutes depending on the thickness of the stalks.

4. Drain and pat dry the vegetables, then arrange them on a serving platter. Drizzle with olive oil, then top with the pine nuts, raisins and goat cheese.

From Alison Ladman, The Associated Press

News where, when and how you want it

Email Icon


Advertising