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RECIPE
9 INGREDIENTS5 STEPS35MIN

Asparagus and Goat's Cheese Potato Salad

5.0
2 Ratings
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Easy Cheesy Vegetarian
Becca is a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.
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The slightly crispy potatoes are coated in creamy soft goat’s cheese (this is a mayonnaise-free potato salad!), and asparagus, sun-dried tomatoes, and basil pesto make the whole thing taste irresistably decadent.

35MIN

Total Time
Easy Cheesy Vegetarian
Becca is a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
2 2/3 cups
New Potatoes , halved
1 cup
cut into 1 inch pieces
1 Tbsp
3 cloves
Garlic , minced
3
Scallions , sliced
3
Sun-Dried Tomatoes , finely chopped
1/2 Tbsp
Basil Pesto
2.5 oz
Goat Cheese , crumbled
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Nutrition Per Serving
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CALORIES
406
FAT
25.7 g
PROTEIN
13.0 g
CARBS
29.1 g

Directions

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Step 1
Boil the New Potato (400 gram) until just tender, adding the Asparagus (150 gram) for the last minute of cooking (don’t overcook!). When just tender, drain.
Step 2
Heat the Unsalted Butter (1 tablespoon) in a large pan over medium heat, and add the potatoes and asparagus. Cook for 10 minutes.
Step 3
Add the Garlic (3 clove) and Scallion (3) into the pan. Season well with salt and pepper to taste, and cook for another 5 minutes.
Step 4
Add the Sun-Dried Tomatoes (3), Olive Oil (1 tablespoon), the Basil Pesto (2 teaspoon), Goat Cheese (75 gram) and stir well until cheese has melted.
Step 5
Serve warm and enjoy!

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Nutrition Per Serving
Calories
406
% Daily Value*
Fat
25.7 g
33%
Saturated Fat
12.5 g
62%
Trans Fat
0.0 g
--
Cholesterol
45.1 mg
15%
Carbohydrates
29.1 g
11%
Fiber
5.6 g
20%
Sugars
3.8 g
--
Protein
13.0 g
26%
Sodium
581.4 mg
25%
Vitamin D
0.2 µg
1%
Calcium
230.6 mg
18%
Iron
3.7 mg
21%
Potassium
469.2 mg
10%
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