Green Asparagus And Baked Goat Cheese Salad


This green asparagus and baked goat cheese salad makes a perfect lunch. With a simple dressing and delicious garlic croutons.

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Green asparagus and baked goat cheese salad
Veronique van Ohmydish

Made by Véronique

Published at 2023-07-20, this recipe is for 2 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

30 minutes 2 people Lunch
Green asparagus and baked goat cheese salad


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  • 2 small goat cheeses (e.g. Crottin de Chavignol)
  • 6 green asparagus spears
  • large handful of lettuce of your choice
  • 100 grams of smoked bacon
  • 1 teaspoon smooth mustard
  • 30 ml red wine vinegar
  • 80 ml sunflower oil
  • salt and pepper to taste
  • olive oil
  • 3 garlic cloves
  • piece of stale bread
  • optional: fresh parsley
Green asparagus and baked goat cheese salad ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • optional: medium-sized frying pan
  • oven
  • small ovenproof dish
  • optional: vegetable peeler
  • optional: salad spinner
  • griddle
  • medium bowl
  • whisk
  • spatula

Green Asparagus And Baked Goat Cheese Salad

30 minutes 2 people Lunch

View the original recipe via:

tip: you can also use ready-made garlic croutons.

Preparation – 15 minutes

Making your own croutons is very easy. Cut baguette or another type of stale bread into small pieces. Peel and crush the garlic cloves and heat the garlic in a good splash of olive oil in a medium-sized frying pan. Let it heat gently for a few minutes over low heat.

When the oil has completely absorbed the garlic flavour, you can remove the garlic cloves. Fry the pieces of bread in the garlic oil until they are golden brown and crispy, then set them aside.

Preheat the oven to 180 degrees celsius.

If you're using thin green asparagus, you probably won't need to peel it. If the asparagus is a bit stringy, it is best to peel it first. Cut about 2 cm off the bottom of the asparagus. Sprinkle the asparagus with olive oil, salt and pepper.

Wash the lettuce, if necessary, and remove any excess water with a salad spinner.

Green asparagus and baked goat cheese salad
Green asparagus and baked goat cheese salad

Finishing the green asparagus and baked goat cheese salad – 15 minutes

In a medium bowl, make a simple dressing by mixing the mustard with the red wine vinegar. Next, slowly add the sunflower oil, mixing with a whisk until you have a smooth dressing. Season with salt and pepper. Toss the lettuce in the dressing then divide it between 2 plates.

Fry the bacon until crispy in a small frying pan. Heat the grill pan on high heat. Place the goat cheeses in an ovenproof dish, on a sheet of baking parchment if you wish. Bake the goat cheeses in the preheated oven for around 5 minutes.

Cook the asparagus for a few minutes on the griddle; green asparagus is best when it is al dente. Cut the asparagus stalks in half and distribute them between the two plates of salad.

Sprinkle the bacon and croutons over the salad. Place a baked goat cheese in the centre of each salad. Garnish with fresh parsley, if desired, and serve immediately. Enjoy your dinner!

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