Asparagus in garlic vinaigrette with chèvre

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5 min


4 servings

* PLUS Microwaving Time: 4 minutes
Asparagus in garlic vinaigrette with chèvre

© Royalty-Free/Masterfile


  • 500 g asparagus , about 4 bunches
  • 1 tbsp olive oil
  • 2 tbsp red wine or tarragon vinegar
  • 1 garlic clove , crushed
  • pinch of dried oregano leaves , and salt
  • crumbled feta or goat cheese , optional


  • Break tough ends off asparagus, usually about 1/2 inch (1 cm), and discard. Rinse spears under cold running water. Arrange with tips toward centre and stems to outer edge, wagon-wheel style, in a pie plate. Cover with waxed paper
  • Microwave on high until as tender as you like, about 4 to 6 minutes.
  • Meanwhile, whisk oil with vinegar, garlic, oregano and salt. Pour over hot asparagus in pie plate. Turn spears until coated. Arrange on a platter and sprinkle with cheese, if you like. Serve immediately.