Pan-fried & raw asparagus with goat's curd & beetroot - Good Food Middle East
Pan-fried asparagus with goat's curd and beetroot—fresh flavors and a simple delight.
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Ingredients
- bunch asparagus (about 10 spears), washed
- 100g cooked beetroot
- 150g goat's curd (or use goat's cheese, ricotta or cottage cheese)
- baby salad leaves, to decorate (optional)
- 70ml grapeseed oil, plus 2 tsp extra for grilling the asparagus (alternative oils can be used but may affect the flavour)
- zest ¼ orange, plus 30ml juice
- 20g pine nuts, lightly toasted
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