Roasted Asparagus with Creamy Cheese
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4
Ingredients
- 1 pound large thin fresh asparagus, trimmed
- 1 large shallot, thinly sliced
- 1 medium lemon, cut into ¼-inch-thick rings
- 4 tablespoons Olive oil, divided
- 2 cloves garlic, chopped
- 1½ teaspoons cane syrup
- ½ teaspoon Cajun seasoning
- 8 ounces goat cheese, softened
- ¼ cup Sour cream
- ¼ teaspoon Kosher salt
- ¼ cup chopped salted roasted pistachios
Directions
Preheat oven to 425°. Line a large rimmed baking sheet with foil.
On prepared pan, toss together asparagus, shallot, lemon slices, 2 tablespoons oil, garlic, cane syrup, and Cajun seasoning until coated. Spread in an even layer on pan.
Bake until asparagus is lightly browned and crisp, about 10 minutes.
Meanwhile, in a medium bowl, whisk together cheese, sour cream, salt, and 1 tablespoon oil until smooth; spread onto a serving platter. Top with asparagus mixture. Drizzle with remaining 1 tablespoon oil, and sprinkle with pistachios. Serve immediately.
Kitchen Tip: Cream cheese or feta cheese can be substituted for goat cheese.