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.
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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
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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.