Ingredients with Measurements:
- 1 lb fresh asparagus, trimmed
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 oz goat cheese, crumbled
- 1/2 cup oxygala (Greek-style yogurt cheese)
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the trimmed asparagus on a baking sheet and drizzle with olive oil. Season with salt and black pepper.
3. Roast the asparagus in the preheated oven for 10-12 minutes or until tender and slightly browned.
4. In a mixing bowl, whisk together the oxygala, lemon juice, minced garlic, dried oregano, and dried thyme until smooth.
5. To serve, arrange the roasted asparagus on a platter and crumble the goat cheese over the top. Drizzle the oxygala mixture over the asparagus and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
5. Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 11g
Carbohydrates: 6g
Protein: 8g
Substitutions for ingredients:
- Asparagus can be substituted with green beans or broccolini.
- Goat cheese can be substituted with feta cheese or blue cheese.
- Oxygala can be substituted with Greek-style yogurt or sour cream.
Variations:
- Add roasted cherry tomatoes or sliced red onions to the platter for extra flavor and color.
- Top with chopped fresh herbs, such as parsley or basil, for a pop of freshness.
- Serve with crusty bread or pita chips for dipping.
Tips and tricks:
- To ensure even roasting, make sure the asparagus is arranged in a single layer on the baking sheet.
- Use a vegetable peeler to shave thin slices of Parmesan cheese over the top for added flavor and texture.
- For a creamier oxygala mixture, add a splash of milk or cream.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or oven until warmed through.
Presentation ideas:
Arrange the asparagus and goat cheese on a platter and drizzle the oxygala mixture over the top. Garnish with fresh herbs and shaved Parmesan cheese.
Garnishes:
Fresh herbs, shaved Parmesan cheese, roasted cherry tomatoes, sliced red onions.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Crusty bread, pita chips, or a simple green salad.
Troubleshooting advice:
If the asparagus is not tender after roasting, return it to the oven for an additional 2-3 minutes.
Food safety advice:
Make sure to wash the asparagus thoroughly before trimming and roasting.
Food history:
Oxygala is a traditional Greek-style yogurt cheese that has been made for centuries.
Flavor profiles:
This dish has a tangy and creamy flavor from the oxygala and goat cheese, with a slightly sweet and nutty flavor from the roasted asparagus.
Serving suggestions:
Serve as a light lunch or appetizer, or as a side dish for a larger meal.
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