Asparagus Salad with Beurre a là Provence


Servings: 6


For the salad
  • 24 stalks of jumbo asparagus
  • 1 package of arugula
  • 2-3 cherry tomatoes, per person
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 2 cups croutons
For the butter
  • 8 ounces goat cheese
  • 2 ounces quality unsalted butter (room temperature)
  • 2 teaspoons pink peppercorns (can substitute black if you don't have pink)
  • 2 teaspoons kosher salt
  • 1 teaspoon curry powder
  • 3 tablespoons capers, well rinsed
  • 2 tablespoons fresh tarragon and chervil, chopped
  • 1/2 red onion, finely diced
  • 10 salt packed anchovies, soaked for 30 minutes in warm water then rinsed and finely diced


For the butter
  1. (butter can be made 2-3 days ahead and refrigerated)Mix the softened
  2. butter and goat cheese with a large wooden spoon or hand mixer in a metal bowl.
  3. Once fully whipped, add all the ingredients except the onion and mix until well blended.
  4. Stir in the onions.
  5. Place butter in the center of a piece of saran wrap and roll into a log shape.
  6. Place in the refrigerator to set.
For the salad
  1. Peel the asparagus.
  2. Steam for about 2-3 minutes and set aside.
  3. Heat a 12" sauté pan with 1 tablespoon oil add the cherry tomatoes. Toss until slightly blistered.
  4. Pull off the heat and add 1 tablespoon balsamic vinegar, 1 teaspoon sugar and a good amount of freshly ground black pepper.
  5. Add to the sauté pan one handful of arugula for every two people, 2 tablespoons of butter (as prepared above) for every two people, and croutons then toss.
  6. Place approx. 1 cup of arugula and tomato mix on an 8" plate, place 4 stalks of asparagus criss-crossed over the top.

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