Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 20 2017
Goat Cheese and Asparagus Macaroni Salad
8 ounces of softened goat cheese
juice and zest of one lemon
1/2 teaspoon freshly ground black pepper
1 large bunch asparagus, trimmed and cut into 1 1/2-inch pieces
1 pound macaroni
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
salt to tast
In a medium bowl, combine goat cheese, lemon juice, zest and black pepper with a fork until smooth and set aside.
Bring a large pot of water to a boil, transfer asparagus to a colander and lower into boiling water.
Blanch asparagus for one minute until bright green, then remove colander from boiling water and drop asparagus into a large bowl of ice water to stop it from cooking further.
Boil the macaroni in the water, drain, transfer to a large bowl and toss with the olive oil and red pepper flakes to coat.
While still slightly warm, stir in goat cheese mixture and asparagus until the macaroni and asparagus is evenly coated.
Season with salt to taste and refrigerate until 30 minutes before you're ready to serve — it tastes better at room temperature.