These Roasted Asparagus Carrot Bundles with Walnuts and Goat Cheese Drizzle are a burst of spring flavors on a plate. Not only is this healthy veggie side dish going to make your family happy, it is also fancy enough for entertaining.
It's the end of another holiday weekend. I hope you are not feeling too guilty about what you ate. Did you have more ham, lamb, and fixin's than you should have? Were the desserts too good to pass up? Was the Easter Bunny too generous with the chocolates and other confections?
If the answer is yes to any or all of the above, then these Asparagus bundles will help offset the guilt of any excessive dietary indiscretion. These bundles are tasty, colorful, and healthy. Asparagus and parboiled carrots are bundled in a hollowed out tomato and roasted simply with extra virgin olive oil, salt, and pepper. They are served with a Goat Cheese, sour cream, and lemon drizzle. For a finishing touch, chopped walnut adds crunch and interest.
These little bundles will make any ordinary family meal feel special. They are particularly ideal for entertaining. Both the veggie bundles and the drizzle can easily be made a couple days ahead—slightly undercook the bundles, then on the day of, reheat for a few minutes. Garnish and serve. Your guests will surely be impressed with this simple side!
I have to digress and apologize for the lighting in these photos. I'm not very happy with it. It was a gloomy, rainy day when I shot the pictures. As expected, the lighting was nowhere near optimal. My limited editing capabilities allowed the exposure to increase only so much before the Goat Cheese Drizzle was completely overexposed. So, this is as good as it's gonna get today, folks. Sorry!
Anyway, enjoy the last few days of March. I'm looking forward to April showers (not really!)—it does bring forth May flowers. Yah!!
Have a wonderful week!
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Roasted Asparagus Carrot Bundles with Walnuts and Goat Cheese Drizzle:
1 bunch asparagus
2-3 medium carrots
6- 7 large plum tomatoes
1 tbsp. extra virgin olive oil
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup chopped walnuts
For the Drizzle:
4 tbsp. goat cheese
3 tbsp. low fat sour cream
1 tsp. fresh lemon juice
1/2 tsp. milk
1/8 tsp. salt
1 bunch asparagus
2-3 medium carrots
6- 7 large plum tomatoes
1 tbsp. extra virgin olive oil
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup chopped walnuts
For the Drizzle:
4 tbsp. goat cheese
3 tbsp. low fat sour cream
1 tsp. fresh lemon juice
1/2 tsp. milk
1/8 tsp. salt
Preheat oven to 375 degrees F.
Cut 1/3 off the bottom of each asparagus spear. Peel and cut carrots to roughly 1/3-inch thick sticks and as long as the asparagus spears. Boil carrots until they are cooked about half way (somewhat tender and not droopy), about 5 minutes. Remove carrots and place in a bowl with plenty of cold water to cool.
Remove carrots and place in a platter. Add asparagus. Drizzle and coat with olive oil, salt, and pepper.
Cut both ends off the tomatoes. Run a slender, pointed knife around the inside of the tomato wall to hollow out the pulp and seeds inside. Discard or reserve the pulp for sauces or whatever else you want.
Insert two carrot sticks and 3-4 asparagus spears (depending on the thickness of your asparagus and the diameter of the tomatoes) through each of the hollowed out tomato. Place bundles on a parchment paper lined baking sheet. Brush the tomatoes with the any residual oil from the platter. Bake for about 10 - 15 minutes or until carrots and asparagus are tender crisp. Baking time varies depending on the thickness of the asparagus.
While bundles are baking, prepare drizzle. If needed, soften goat cheese for a few seconds in the microwave. Add the remaining ingredients. Whisk until smooth and creamy.
To serve, pipe the goat Cheese Drizzle over the bundles. Sprinkle with walnuts. Makes 6 to 7 bundles.
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