Sometimes a simple veg dish is the most impressive

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A recipe can impress with its flavors without requiring endless hours of prep. This simple dish of blanched asparagus and haricots verts is a great example. The vegetables get nothing but a quick blanching in boiling water, then are dressed on a platter with olive oil, golden raisins and goat cheese. That’s it.

Asparagus and haricots verts with goat cheese and pine nuts  ASSOCIATED PRESS
ASSOCIATED PRESS
Asparagus and haricots verts with goat cheese and pine nuts

ASPARAGUS AND HARICOTS VERTS WITH GOAT CHEESE AND PINE NUTS

Start to finish: 15 minutes

Servings: 8

1 teaspoon olive oil, plus additional for drizzling

1/2 cup pine nuts

1 tablespoon ground coriander

Salt

1 pound haricots verts, trimmed

2 pounds asparagus, trimmed of woody ends, sliced lengthwise

1/4 cup chopped golden raisins

1/2 cup grated firm goat cheese

In a medium skillet over medium, heat the 1 teaspoon of olive oil. Add the pine nuts and cook just until fragrant and lightly toasted, about 2 minutes. Sprinkle with the coriander and season with salt. Set aside.

Prepare a large bowl of ice water. Bring a large pot of salted water to a boil.

Blanch the haricots verts in the boiling water until bright green and just tender, about 3 minutes. Use a slotted spoon to immediately remove them to the ice water. Repeat the process with the asparagus, cooking it for 4 to 5 minutes depending on the thickness of the stalks.

Drain and pat dry the vegetables, then arrange them on a serving platter. Drizzle with olive oil, then top with the pine nuts, raisins and goat cheese.


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