Martha Stewart Asparagus with Almonds, Goat Cheese, and Basil

Martha Stewart asparagus with almonds, goat cheese, and basil takes 45 minutes and a creamy egg yolk dressing to make a bright, crunchy spring side dish. Save this elegant asparagus salad for weeknight dinner, Easter brunch or spring potluck, because it's easy to serve at room temperature.

Cool the asparagus under cold water right after its 2 to 3 minutes of boiling, because that stops the cooking and keeps the spears bright green. Skip it and the residual heat turns them dull, soft and limp.

Martha emulsifies the dressing with a soft-boiled egg yolk pressed through a fine sieve, which makes it creamy without any mayonnaise. She also tops the platter with fresh lemon segments and thin strips of zest, so every bite gets a hit of bright citrus.

Martha Stewart Asparagus with Almonds, Goat Cheese, and Basil

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

10

minutes

Calories

320

kcal

Tender-crisp asparagus is laid over creamy goat cheese and finished with toasted almonds, lemon zest and fresh basil. A silky mustard dressing ties everything together without feeling heavy.

Ingredients

• 1 large egg
  

• 1 to 2 lemons
  

• 1 tablespoon grainy mustard
  

• 1/2 teaspoon sugar
  

• Kosher salt and freshly ground pepper
  

• 1/2 cup extra-virgin olive oil
  

• 1/3 cup coarsely chopped almonds (1 ½ ounces)
  

• Kosher salt and freshly ground pepper
  

• 1 pound asparagus, trimmed
  

• 1 lemon
  

• 3 ounces fresh goat cheese
  

• 1 tablespoon finely shredded fresh basil leaves, plus small whole leaves for serving
  

Directions

• Cook the egg: Place 1 large egg in a small saucepan, cover with water by 1 inch and bring to a boil. Then remove the pot from the heat, cover it and let the egg stand 8 minutes.
• Prepare the yolk: Run the egg under cold water to stop the cooking, then peel it. Remove the white and reserve it for another use, then press the yolk through a fine sieve into a small bowl.
• Segment the lemon: Remove the peel and pith from 1 lemon, then cut between the membranes over a bowl so the segments drop in. Squeeze the juice from the membranes into the bowl and coarsely chop the segments to get 2 tablespoons.
• Whisk the dressing: Add the mustard, lemon juice, sugar and salt to the bowl with the yolk. Gradually add the oil while whisking constantly until it turns creamy and emulsified, then stir in the lemon segments and season with salt and pepper.
• Toast the almonds: Preheat the oven to 350 degrees and spread the almonds in a single layer on a rimmed baking sheet. Toast them 10 to 15 minutes until golden brown and fragrant, then let them cool completely.
• Cook the asparagus: Bring a large pot of salted water to a boil and add the trimmed asparagus. Once it returns to a boil, cook uncovered 2 to 3 minutes until bright green and tender, then drain.
• Chill and dry: Run the asparagus under cold water to stop the cooking, then drain it again. Pat it dry so the dressing clings to the spears.
• Zest and segment: Remove the lemon zest in long strips with a vegetable peeler, then slice it very thinly to get about 2 tablespoons. Cut away the remaining peel and pith and release the segments into a bowl, working over it to catch the juice.
• Assemble and serve: Arrange the asparagus on a platter with the goat cheese, then sprinkle with the almonds, zest, lemon segments and shredded basil. Drizzle with 1/4 cup of the dressing, season with salt and pepper and garnish with whole basil leaves.

Tools for this recipe

• Cuisinart fine mesh strainer set, Nordic Ware half sheet pan, OXO swivel vegetable peeler, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing keeps in the fridge for up to 1 week. Let it come back to room temperature before you use it, then whisk it again so it turns smooth and creamy.

What can I use instead of goat cheese?

Crumbled feta is the closest swap, since it has the same tang and a similar salty bite. Ricotta salata or shaved Parmesan also work if you want something firmer.

Can I make this asparagus salad ahead for a party?

Cook and chill the asparagus, toast the almonds and make the dressing a day ahead, and keep each in its own container. Assemble everything just before serving, so the asparagus stays bright and the almonds stay crunchy.

Can I roast the asparagus instead of boiling it?

You can roast it at 425 degrees for about 8 minutes until tender, then let it cool a little before plating. Boiling gives the brightest green color and a clean flavor, while roasting adds a nuttier, deeper taste.

What is the most common mistake with this recipe?

Overcooking the asparagus is the biggest one, because it only needs 2 to 3 minutes in boiling water. Pull it as soon as it turns bright green and tender, then cool it right away.