Turn leftover asparagus into something truly special! This savoury vegetarian starter is comprised of asparagus, boiled eggs, goat's cheese and peanuts. Best served alongside some crostini or garlic bread.
17 people made this
200g cooked asparagus, finely chopped
3 hard boiled eggs, chopped
handful rocket leaves
120g goat's cheese
85g salted peanuts, finely crushed
2 tablespoons melted butter
salt and pepper, to taste
Method Prep:20min › Extra time:1hr chilling › Ready in:1hr20min
Grease then line 4 small individual-sized ramekin dishes with a layer of cling film and press gently into the sides. Grease lightly with a little oil.
Divide the asparagus equally between the four ramekin dishes and press firmly into the base to compact. Follow with a layer of eggs, some neatly laid rocket leaves then spread some goat's cheese to the edges.
In a small bowl mix together the peanuts and butter. Then divide equally between the ramekins. Season.
Place the ramekin dishes into the fridge for at least 1 hour. Just prior to serving, remove from the fridge and invert a serving plate over each ramekin. Flip over then very carefully remove the ramekin, followed by the cling film to reveal a nicely layered tower. Season again if desired and serve immediately.