Get Set for Spring with these Recipes
Welcome spring with recipes for a Michigan salad, trout with spring vegetables and morel and asparagus toast
1. Place goat cheese in a small bowl. Stir in a pinch of sea salt and black pepper, set aside.
2. Heat butter and oil in a large skillet over medium heat, add asparagus, cook 1 minute. Add mushrooms and stock. Cover and simmer for 2 minutes. Remove cover, add cream and cook until reduced and slightly thickened, 1 to 2 minutes. Stir in chives, parsley, lemon juice, salt and pepper. Remove from heat.
3. Spread goat cheese over 4 toasted bread slices. Divide asparagus and mushroom mixture evenly over each slice and drizzle with sauce. Top with prepared egg and serve immediately.
Yield: 4 servings
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