Grilled Asparagus With a Basil-Goat Cheese Sauce

This spring or summertime dish adds a touch of sophistication and kapow to grilling asparagus. It is based off of a sauce by Mean Chef, #41126, used with BBQ shrimp. The key lies in the contrast between seasoned, grilled aspargus and the subtle herbed cream. A possible variation would be to substitute cream cheese for goat cheese, though I have not tried it.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• ASPARAGUS

• 2  lbs asparagus
•  garlic powder
•  salt
•  pepper
•  olive oil

• SAUCE

• 4  ounces  goat cheese
• 2⁄3 cup sour cream
• 1⁄4 cup buttermilk
• 1⁄2 cup fresh basil (one pack at the grocery store)
• 1  garlic clove
•  butter

Directions

1. ASPARAGUS:
2. Brush grill with olive oil and heat the grill on a low heat.
3. Cut tough ends off asparagus.
4. Brush asparagus with oil and then place on the grill on a low heat.
5. Season with garlic powder, salt, and pepper.
6. Cook until crunchy and tender.
7. SAUCE:
8. Remove stems from basil. Mince or press garlic.
9. Add goat cheese, sour cream, butter milk, and basil to a food processor. Process until mixed, almost dip like.
10. Heat butter in a sauce pan on medium and sautee garlic until fragrant (about 1 minute).
11. Stir in goat cheese mixture into the garlic saucepan and stir on medium heat until warmed. Pour sauce over asparagus or serve in a side dish.