Prep 5 mins
Cook 40 mins
Another easy recipe from Cooking Light
- 907.18 g asparagus
- 85.04 g goat cheese, softened
- 59.14 ml mayonnaise
- 4.92 ml lemon juice
- salt and pepper
- 59.14 ml milk
- 2 slice cooked bacon, crumbled
- Add asparagus to boiling water and cook until crisp tender, approx 2-4 minutes.
- Combine remaining ingredients, pour over asparagus.
Very addictive! Creamy rich! I didn`t have asparagus so I used Broccoli. For a better appearance I wouldn`t add the bacon to the sauce, I would use it as a topping over the sauce.
I really like this dish. I have prepared it twice. I use half the amount of milk since I like a thicker sauce. When poured over hot aspargus it melts to just the right consistency. It's very easy to make!
I made this a couple of nights ago and made it without the bacon because I didn't have any. But I did add fresh crushed garlic. I also warmed it in a frying pan to get rid of the lumps and to make it warm before pouring it over hot vegetables. I wouldn't suggest heating it on too high of a heat because it will separate. It was amazing. We both loved it and there were leftovers. Tonight we're going to have the rest of it with brussel sprouts. You could probably pair this with many vegetables. I also think this would be good (for my husband not me) made with gorgonzola/blue cheese instead of the goat cheese. I definitely would not eat it then because I can't stomach blue cheese. A very versatile and great recipe. Thanks.