Asparagus with Pecorino and Goat Cheese Crostini

by Anjali @ The Picky Eater on May 1, 2014

crostini and asparagus

Spring is here 🙂

We’ve been eating lighter meals these days because it is getting so hot outside! I love spring produce: asparagus, artichokes, green peas — they just taste so fresh, which is perfect for the season.

These are two delicious and healthy side dishes that could be paired together for a quick and easy lunch, a light dinner, or as accompaniments to a dinner spread if you’re cooking for a few people! (Just note that if you do eat this for a meal vs. a side dish, you will have to eat double the serving size for each recipe as one serving will be too small for an actual meal!)

I was inspired by this recipe from CookingLight, but modified it to make it a bit easier to cook. If you love asparagus as much as I do, you will absolutely devour this asparagus with lemon and pecorino.

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Pair it with these crispy, crunchy and creamy goat cheese crostini and you will be in heaven.

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It’s amazing how these two side dishes actually give you a balanced meal: healthy whole grains from the crostini, green vegetables from the asparagus, and protein from the cheese. Not bad for a small meal that takes less than 15 minutes to make!

Asparagus with Pecorino and Goat Cheese Crostini

Total Time: 15 minutes

Yield: 4 servings

Serving Size: 1/4 of the asparagus + 1 crostini

Calories per serving: 45

Fat per serving: 2.8g

Nutritional Info Per Serving (Asparagus): 45 Calories, 2.8g Fat (0.2g Saturated), 40mg Sodium, 2.9g Carbs, 1.3g Fiber, 0g Sugar, 2.5g Protein

Nutritional Info Per Serving (Crostini): 73 Calories, 3.2g Fat (2.1g Saturated), 52.2mg Sodium, 6.9g Carbs, 0.8g Fiber, 0.6g Sugar, 4.1g Protein

Ingredients

    For the Asparagus
  • 1 pound asparagus, chopped into bite-sized pieces
  • 1 tsp extra virgin olive oil
  • 2 tsp grated lemon rind
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp salt
  • 4 tbsp shaved pecorino Romano cheese
  • For the Crostini
  • 1 tbsp fresh parsley
  • 2oz goat cheese
  • 1 minced garlic clove
  • 4 slices whole grain baguette

Directions

    For the Asparagus
  1. Chop 1 lb asparagus, saute lightly in 1 tsp olive oil in a large skillet. Sprinkle evenly with 2 tsp grated lemon rind, 1/4 tsp ground black pepper, and 1/8 tsp salt. Toss to coat. Sprinkle asparagus with shaved pecorino cheese. 
  2. For the Crostini
  3. Combine parsley, goat cheese and garlic clove together. Spread over 4 slices of the whole grain baguette.

Notes

Adapted from CookingLight.com

http://pickyeaterblog.com/asparagus-with-pecorino-and-goat-cheese-crostini/

 

 

{ 6 comments… read them below or add one }

Danica May 3, 2014 at 9:20 am

What a bright and light recipe for the new season! I love that you made your own goat cheese spread, rather than relying on the store-bought version with herbs. It is just so much better to mix your own. Thank you for inspiring me with healthy eating ideas.

Reply

Anjali @ The Picky Eater May 5, 2014 at 5:47 pm

Thank you so much Danica! And yes! It’s so easy to make your own goat cheese spread — literally takes less than 5 minutes, and that way you get the benefit and taste of the fresh herbs!

Reply

martha@ simple-nourished-living May 10, 2014 at 1:01 pm

I love all the ingredients you used here. Can’t wait to enjoy this for lunch one day next week! Thanks for the inspiration.

Reply

Anjali @ The Picky Eater May 10, 2014 at 1:14 pm

Thanks so much Martha! Let me know how it turns out! 🙂

Reply

Natalie Darren May 12, 2014 at 9:41 pm

One of my all-time favorite is Figs with goat cheese and almonds but now when I see this recipe it is my favorite now 🙂

Reply

Anjali @ The Picky Eater May 14, 2014 at 1:05 pm

Haha that’s awesome! Although figs with goat cheese and almonds sounds absolutely delicious too 🙂

Reply

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