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By Angie Quaale, owner of Well Seasoned “Chèvre and asparagus really should get married! They’re the perfect couple. This recipe tastes like spring to me. The rich earthiness of the asparagus pairs so well with the slightly  acidic tang of the fresh chèvre. This is delicious served on its own as a main course or with a green salad. As a side dish, it can really class up a simple oven-roasted chicken. It’s a recipe I’ve been serving variations of for years. Once you have the technique for a great risotto you can really customize the flavors to highlight seasonal ingredients like these or local mushrooms in the fall. Don’t be afraid to experiment with this dish!” INGREDIENTS Asparagus, ends trimmed (1⁄2  lb) Chicken or vegetable stock (3 cups) Unsalted butter (4 Tbsp) Vegetable oil (1 Tbsp) Yellow onion, finely chopped (1⁄2  cup) Arborio rice (1-1⁄2  cups) Milner Valley herb…