Roasted Asparagus with Taleggio Goat Cheese Mousse

• 3 Tablespoons Olive Oil
• 1 pound Asparagus, Tough Ends Removed And Washed
• 1 teaspoon Salt
• 1 Tablespoon Pepper
• 1/4 pounds Baby Tomatoes, Cut In Half
• 1/2 cups Goat Cheese
• 1/2 cups Taleggio
• 2 Tablespoons Fresh Spring Onions
• 1 teaspoon Olive Oil
• 1 Tablespoon Salt
• 1 Tablespoon Pepper
• 1 Tablespoon Crushed Red Pepper
• 1 Tablespoon Mixed Italian Seasoning

1. For the asparagus and tomatoes:
2. Set a large saute pan over medium heat and add the olive oil.
3. When oil is hot add your asparagus and season with the salt and pepper.
4. Cook for around 5-7 minutes (you want the asparagus to stay crispy).
5. Turn off the heat.
6. For the goat cheese mousse:
7. In a food processor, add the goat cheese, taleggio, spring onions, olive oil, salt, pepper, crushed red pepper and Italian seasonings.
8. Process until very smooth and creamy.
9. To serve the salad, place a spoonful of the cheese mousse on your plate and serve with some of the roasted asparagus and the baby tomatoes.
10. Sprinkle the entire plate with a little extra salt and pepper.
11. Buon Appetito!

olive oil, salt, pepper, tomatoes, goat cheese, taleggio, fresh spring onions, olive oil, salt, pepper, red pepper, mixed italian seasoning

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-asparagus-with-taleggio-goat-cheese-mousse/ (may not work)