Asparagus is one of my favorite vegetables and I was lucky enough to get a freshly picked bunch at the farmers market the other day before it was all gone.
Gorgeous long bright green stalks just picked the day before that I knew would be wonderful paired with the fresh goat cheese that I bought at the first market stall that I visited.
Asparagus - 1 small bunch
Shallots - 2 tablespoons sliced
Goat cheese - 2 to 3 tablespoons crumbled
Toasted sesame seeds - 1 tablespoon
White wine - 2 tablespoons
Grape seed or olive oil - 2 tablespoons
Wash and dry the asparagus and trim off any tough woody bottom stems. In a non stick skillet heat 2 the grape seed (or olive oil) and add the shallots and asparagus. Sauté for a couple of minutes until the shallots being to wilt a little. Add the white wine and cook uncovered for 30 seconds. Cover the pan and let the asparagus steam in the white wine for a few minutes until they’re crisp tender. Remove the lid and add the sesame seeds and the goat cheese. Toss to combine, season with salt and pepper and serve!