YIELD: 10 to 12 servings 3 lbs. very thin green asparagus, trimmed2 cups vegetable aspic as needed, nonstick cooking spray 6 oz. high quality goat cheese ½ cup water as needed, salt and freshly ground black pepper 1. Cut off the tender tips from the asparagus and reserve for another use. If the asparagus stalks are very slender, the ends won't need to be removed, but if a few appear tough or thick, break them where they naturally snap. Trim the stalks to the same length so they are easy ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.