The Seattle Times. Winner of Eight Pulitzer Prizes.


Tue, Oct 21, 2014

WEATHER | TRAFFIC

VIEW SECTIONS

Home


Updated Tuesday, November 13, 2012 at 05:01 PM

Recipe: Asparagus and Haricots Verts With Goat Cheese and Pine Nuts

Makes 8 Servings

1 teaspoon olive oil, plus additional for drizzling

1/2 cup pine nuts

1 tablespoon ground coriander

Salt

1 pound haricots verts, trimmed

2 pounds asparagus, trimmed of woody ends, sliced lengthwise

1/4 cup chopped golden raisins

1/2 cup grated firm goat cheese

1. In a medium skillet over medium heat, heat the 1 teaspoon of olive oil. Add the pine nuts and cook just until fragrant and lightly toasted, about 2 minutes. Sprinkle with the coriander and season with salt. Set aside.

2. Prepare a large bowl of ice water. Bring a large pot of salted water to a boil.

3. Blanch the haricots verts in the boiling water until bright green and just tender, about 3 minutes. Use a slotted spoon to immediately remove them to the ice water. Repeat the process with the asparagus, cooking it for 4 to 5 minutes depending on the thickness of the stalks.

4. Drain and pat dry the vegetables, then arrange them on a serving platter. Drizzle with olive oil, then top with the pine nuts, raisins and goat cheese.

From Alison Ladman, The Associated Press


MATTHEW MEAD / AP




SECTIONS

Top News arrow

Latest News arrow

Local arrow

Nation & World arrow

Business & Technology arrow

Editorial & Opinion arrow

Sports arrow

Entertainment arrow

Living arrow

Travel & Outdoors arrow

Obituaries arrow


CLASSIFIEDS

Jobs arrow

Autos arrow

Homes & Rentals arrow

More Classifieds arrow