Roasted Asparagus with Goat Cheese and Couscous
★★☆☆☆
Ingredients
- 1 pound asparagus, trimmed (454 g)
- Truffle oil, for drizzling
- Kosher salt and pepper, to taste
- 1/4 cup chopped fresh parsley (59.1 ml)
- 1/4 cup chopped fresh mint (59.1 ml)
- 1 shallot, minced
- 1/2 red bell pepper, chopped
- 1 Tbsp lemon juice (14.8 ml)
- 1 tsp ground cumin (4.9 ml)
- 1 Tbsp agave syrup (14.8 ml)
- 1 Tbsp balsamic vinegar (14.8 ml)
- 1 cup cooked couscous (237 ml)
- 4 ounces goat cheese, crumbled (113 g)
Instructions
- Preheat oven to 400°F (200°C). Toss asparagus with truffle oil, salt, and pepper. Spread on a baking sheet and roast until tender-crisp, about 10-12 minutes. \n2. In a bowl, combine parsley, mint, shallot, red bell pepper, lemon juice, cumin, salt, and pepper.\n3. Whisk in agave syrup and balsamic vinegar. Adjust seasonings to taste. \n4. Toss roasted asparagus with couscous and crumbled goat cheese. Drizzle with dressing before serving.
Wine Pairing: Light White (Sauvignon Blanc) — Sauvignon Blanc or Grüner Veltliner.