asparagus with goat cheese and arugula sauce

asparagi con caprini e salsa di rucola

4 servings




Steam asparagus in a steamer set over boiling water, covered, until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain and pat dry. Transfer to a large serving plate and top with 4 pieces of cheese. 

Set aside 4 arugula leaves. Roughly chop remaining arugula. In a blender, combine chopped arugula, oil, garlic and pinch salt; blend until smooth.

Drizzle a little sauce over asparagus and cheese. Garnish with a few radish slices and reserved arugula leaves. Serve with remaining cheese, radish slices and sauce.