Roasted Asparagus with Goat Cheese and Couscous
★★☆☆☆
Ingredients
- 1 pound asparagus, trimmed455 g asparagus, trimmed
- Truffle oil, for drizzlingTruffle oil, for drizzling
- Kosher salt and pepper, to tasteKosher salt and pepper, to taste
- 1/4 cup chopped fresh parsley60 ml chopped fresh parsley
- 1/4 cup chopped fresh mint60 ml chopped fresh mint
- 1 shallot, minced1 shallot, minced
- 1/2 red bell pepper, chopped1/2 red bell pepper, chopped
- 1 Tbsp lemon juice15 ml lemon juice
- 1 tsp ground cumin5 ml ground cumin
- 1 Tbsp agave syrup15 ml agave syrup
- 1 Tbsp balsamic vinegar15 ml balsamic vinegar
- 1 cup cooked couscous240 ml cooked couscous
- 4 ounces goat cheese, crumbled115 g goat cheese, crumbled
Instructions
- 1. 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.