This recipe features fresh asparagus from Barber’s Farm, a local Catskills farm, as well as the goat cheese that they sell at the farm stand. Any flavor of goat cheese can be used.
For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade.
Grilled Asparagus & Goat Cheese Toasts
10–12 asparagus stalks
Salt and pepper, to taste
Horseradish dill goat cheese
Heat about 1 tablespoon of olive oil over medium-high heat in a grill pan. Arrange asparagus stalks in pan, being sure not to overlap. Cook until slightly softened and showing clear grill marks, turning once. Remove from pan and chop into bite-sized pieces. Toss with chopped, fresh dill, salt and pepper to taste, and drizzle with olive oil.
Meanwhile, slice baguette into ¾-inch slices and arrange on baking sheet. Brush with olive oil. Broil on high until lightly browned and toasted. Rub toasts with garlic clove.
Top toasts with asparagus mixture and cheese. Drizzle with olive oil.