Created By: Chef Keith Snow
Tart and tangy flavors such as citrus juices and balsamic vinegar that have a great affinity for asparagus. Use the best and oldest balsamic vinegar that you can afford: The longer it is aged, the richer the flavor.
2 pound asparagus
3 tablespoon olive oil
1 tablespoon balsamic vinegar
2 ounce full-flavored goat cheese
1. Bring a pot of lightly salted water to boil. Place the asparagus in the pot and blanch until al dente. Remove asparagus and plunge into ice water to stop cooking. Drain and place on a serving plate.
2. Drizzle with the oil and then the vinegar. Top with goat cheese and serve at room temperature.