Charred Asparagus and Dates
Charred Asparagus and Dates is utterly divine. First let’s address the awesomeness that happens when you char a date. The date transforms into a candied, sweet, and chewy heavenly nugget. Next, while asparagus are available year-round, spring is the height of asparagus season so take advantage. This recipe is layered with amazing combinations of flavors, textures, and colors and can be on the table in 30 minutes.
Jump to RecipeIngredients
Organize the ingredients for the dish – asparagus, dates, goat cheese, radishes, lemon, mint, and red pepper flakes. For more detailed instructions on how to prep the asparagus, go to the GFchow Snap-‘n-Peel Sautéed Asparagus recipe.
Radish Preparation
Toss radishes, lemon zest and juice, and salt in a small bowl. Set aside.
Charring the Asparagus
Heat one tablespoon oil in a large nonstick pan over medium-high heat. Cook asparagus in a single layer, undisturbed, until slightly charred underneath, about 2 minutes. Use tongs to turn asparagus and cook an additional 3 minutes until asparagus are crisp-tender and charred in spots, about 5 minutes total. Season asparagus with black pepper, red pepper flakes, and salt. Transfer asparagus to a platter.
Charring the Dates
In the same pan, lower heat to medium and add remaining tablespoon of oil. Cook dates, stirring occasionally, until charred in spots and beginning to stick to pan, about 2 minutes.
Charred Asparagus and Dates Assembly
Top asparagus with the radish slices and juice from the bowl and then scatter dates over top. Finish with crumbled goat cheese and mint. Serve!
Charred Asparagus and Dates
Ingredients
- 3 red or multi-colored radishes washed, dried, trimmed, and thinly sliced
- 1 lemon zested and juiced
- ¼ teaspoon kosher salt plus more for seasoning
- 2 tablespoons extra-virgin olive oil divided
- 1 bunch medium-sized asparagus about 1 lb., washed, dried, ends snapped and peeled (See NOTES section below)
- ¼ teaspoon freshly ground black pepper
- pinch crushed red pepper flakes optional
- 8 Medjool dates pitted, halved lengthwise, and cut into 1/4s if very large
- 2-3 ounces fresh goat cheese your favorite
- 2 tablespoons mint (or basil) coarsely chopped
Instructions
- Toss radishes, lemon zest and juice, and salt in a small bowl. Set aside.
- Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Cook asparagus in a single layer, undisturbed, until slightly charred underneath, about 2 minutes. Use tongs to turn asparagus and cook an additional 3 minutes until asparagus are crisp-tender and charred in spots, about 5 minutes total. Season asparagus with black pepper, red pepper flakes, and salt. Transfer asparagus to a platter.
- In the same pan, lower heat to medium and add remaining tablespoon of oil. Cook dates, stirring occasionally, until charred in spots and beginning to stick to pan, about 2 minutes.
Assembly
- Right before serving, top asparagus with the radish slices and juice from the bowl and then scatter dates over top. Finish with crumbled goat cheese and mint. Serve!
Notes
Recipe from Epicurious.com and slightly modified by me.
If you like this recipe, you may also like these GFchow recipes. Asparagus and Radishes with Fresh Herbs, Roasted Cauliflower with Dates and Pine Nuts, and Grilled Zucchini and Squash with Cheese Crumbles, Pine Nuts and Truffle Honey.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
1 thought on “Charred Asparagus and Dates”