I love playing with unexpected combinations, and this verrine recipe was born from a desire to combine savory and sweet in a single bite. The idea came to me when I saw beautiful green asparagus at my market, right next to a stall of fragrant strawberries.
What I love about this creation is its initially surprising appearance, followed by perfect harmony on the palate. The asparagus brings its delicate bitterness, the strawberries their tangy freshness, and the fresh goat cheese binds everything together with its creamy texture. A fresh mint vinaigrette elevates the whole dish.
This appetizer is perfect for surprising your guests at a spring dinner. It's easy to prepare in advance and looks beautiful in pretty clear glasses. You can adjust the proportions to your liking and even add some toasted pine nuts for a crunchy touch.
Nutritionally, it's packed with vitamin C and fiber, along with the protein from the goat cheese. A light starter that awakens the taste buds without weighing you down before the main course.
Asparagus verrines with strawberries and fresh goat cheese
4
portions23
minutes15
minutes195
kcal38
minutesA surprising spring starter recipe that combines the sweetness of green asparagus with the tartness of fresh strawberries. Fresh goat cheese adds a perfect creaminess to this colorful and refined creation.
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Ingredients
500g of green asparagus
200g strawberries of
120g of fresh goat cheese
2 tablespoons of olive oil
1 tablespoon of white balsamic vinegar
1 teaspoon of honey
6 fresh mint leaves
2 tablespoons of chopped chives
30g of pine nuts
Fleur de sel, freshly ground pepper
Preparation steps
- Peel the base of the asparagus and cut them into 3cm pieces. Steam them for 12 minutes until tender but still crisp.
- Meanwhile, hull the strawberries and cut them into small dice. Keep chilled.
- Dry-roast the pine nuts in a pan for 2-3 minutes until lightly browned.
- Prepare the vinaigrette: mix the olive oil, balsamic vinegar, honey and finely chopped mint leaves. Season with salt and pepper.
- Let the asparagus cool slightly, then gently mix it with half of the vinaigrette.
- Roughly crumble the fresh goat cheese with a fork. Add the chopped chives.
- In 4 glasses, arrange in layers: marinated asparagus, diced strawberries, crumbled goat cheese.
- Drizzle with the remaining vinaigrette, sprinkle with toasted pine nuts and a few turns of the pepper mill. Serve chilled.
📊 Nutritional Information
1 glass jar (approx. 180g)
| Nutrient | Value |
|---|---|
| Calories | 195 kcal |
| Proteins | 8g |
| Carbohydrates | 12g |
| including sugars | 9g |
| Lipids | 14g |
| including saturated fatty acids | 5g |
| Fibers | 4g |
| Sodium | 180mg |
| Vitamins | |
| Vitamin C | 85% of the recommended daily allowance (RDA) |
| Vitamin K | 45% AJR |
| Vitamin B9 | 35% AJR |
| Minerals | |
| Calcium | 12% AJR |
| Magnesium | 15% AJR |
| Potassium | 18% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
This recipe can be kept in the refrigerator for 24 hours. Remove the verrines from the refrigerator 10 minutes before serving so they are not too cold and the flavors can fully develop.
💡 Chef's Tips
Choose firm asparagus and strawberries that aren't too ripe to prevent them from releasing too much water. The vinaigrette can be prepared two hours in advance to allow the flavors to develop.
🔄 Variations
- For a more indulgent version: replace the fresh goat cheese with crumbled burrata
- Crunchy version: add thinly sliced pink radishes
