Turn off heat and stir in remaining butter, cheese, mint and lemon zest and juice. When about half the stock has been absorbed, stir in asparagus slices and tips, then continue adding stock by the ladleful and stirring until it is absorbed
Arrange the asparagus over the arugula-fennel mixture. Toast the slices of baguette lightly and put a piece of the goatscheese on each slice so that the bread is largely covered (for me, this was a half-round slice with the ends tucked in)
asparagus, ends trimmed. crumbled goatcheese. Whisk together 2 tablespoons balsamic vinegar and Dijon mustard in a small bowl. Slowly whisk in 1 tablespoon oil and then 1 tablespoon hot water until well-blended. Toss beets in a small bowl with 1 teaspoon of the vinaigrette, and set aside. Toss asparaguswith remaining 1/2 tablespoon oil in a small shallow baking pan. Arrange in a single layer in pan, and sprinkle with salt and 1/8 teaspoon pepper. roast in middle of oven, shaking pan occasionally, for 10 minutes or until lightly browned and just tender. Drizzle with remaining 1 tablespoon balsamic vinegar, and return to oven for 1 minute or until vinegar is reduced to a glaze. Arrange salad greens, asparagus, and reserved beets on 4 plates, and sprinkle with pine nuts andgoatcheese. Drizzle salad with remaining vinaigrette, and sprinkle with the remaining 1/8 teaspoon pepper. whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)
Easy Lemon Garlic Chicken Pasta withAsparagus is a healthy, weeknight dinner recipe with fresh spring flavors for a meal that the whole family will love
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