Roasted Asparagus on Toast with Whipped Goat Cheese Recipe
13 March –
In the latest episode of Around the Table, Shea welcomes special guest Kaleb Wyse to make a fresh, flavorful dish.
Food, gardening, and farm life expert Kaleb Wyse joins Shea to make Roasted Asparagus on Toast with Whipped Goat Cheese. This simple yet flavorful dish, brightened with fresh herbs and a hint of lemon, is perfect for breakfast or lunch. Watch below as Shea and Kaleb bring the recipe to life, and stay tuned for Kaleb’s expert spring gardening tips to help you get started on your own garden this season.
Be sure to pick up a copy of Kaleb’s cookbook, There’s Always Room at the Table, where he reimagines his beloved Midwestern family recipes with a fresh, modern twist.
Ingredients
1 pound asparagus
2 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey
2 teaspoons capers, drained and chopped
1 clove garlic, minced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter
4 large eggs
4 slices rustic artisan bread, toasted
Kosher salt and freshly ground black pepper
Method
01
Preheat the oven to 375º F. Line a baking sheet with parchment paper.
02
Trim off the tough ends of the asparagus and place the spears on the lined baking sheet. Drizzle with the olive oil to evenly coat the asparagus. Spread in an even layer and sprinkle with the salt and pepper.
03
Roast until the asparagus is crisp-tender, 8 to 10 minutes. Set the asparagus aside.
04
Make the whipped goat cheese: In a bowl, combine the goat cheese and cream cheeseand whisk until smooth. Add lemon zest, lemon juice, honey, capers, garlic, dill, and parsley. Mix to combine.
05
To assemble: In the skillet, melt the butter and cook the eggs sunny side up, or to the preferred doneness. Season with kosher salt and black pepper. Spread the goat cheese mixture on a slice of toasted bread. Top with asparagus spears and an egg.
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