Want to jazz up your roasted asparagus a little? I saw this recipe from Halfbaked Harvest and I had to try it! Absolutely delicious. Tieghen’s recipe used whipped feta, but I had some harlic and herb Boursin Cheese I needed to use and it was perfect.
Asparagus is a go to vegetable for me because it seems to always be available. I’ve always wanted to attempt to grow it, but I never have. If you’re interested here’s a link to give you some information. http://www.almanac.com/plant/asparagus
Sesame Roasted Asparagus with Whipped Herbed Boursin Cheese
This recipe is lemony, loaded with garlic and gets a kick from the red pepper flakes. It is also a really pretty dish to serve. I served it alongside a roasted chicken for a Sunday dinner. https://the2spoons.com/lemon-and-garlic-roast-chicken/
Here’s the recipe!! Enjoy!!
Ingredients
Method
- Preheat the oven to 425 degrees F. In a 9×13 inch baking dish, toss together the 1/4 cup olive oil, asparagus, sesame seeds, lemon zest, garlic, crushed red pepper flakes, salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the asparagus is lightly charred. Remove from the oven and remove the asparagus from the baking dish.Let the oil cool slightly in the dish, then add the vinegar and honey. Reserve this oil mix for serving over top. Meanwhile, make the cheese. In a food processor, combine the boursin cheese, greek yogurt, and olive oil. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The cheese mixture can be kept in the fridge for up to 3 days. To serve, spread the cheese mixture out onto a large serving plate or shallow bowl. Spoon the asparagus over top and then drizzle on the reserved oil mix. Top with croutons. Serve warm or at room temp.
