JAX Exchange - Spring 2026 - Magazine - Page 23

WHIPPED GREEN G ODDESS G OAT
CHEESE WITH CHARRED ASPARAGUS
Crispy Shallots, Garlic & Pickled Red Onions
This herb-driven dish captures the season with a few simple components. Lush whipped goat cheese
blended with fresh herbs and lemon anchors the plate, while lightly charred asparagus brings depth
and subtle bitterness. Crispy shallots and garlic add texture, and pickled red onions bring the snap
that keeps everything lifted.
A shareable starter or a standout side, easy to pull o昀昀 and perfectly timed for spring.
Whipped Green Goddess Goat Cheese
Yield: approximately 2½ cups
Ingredients
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8 oz soft goat cheese (room temperature)
4 oz cream cheese (room temperature)
½ cup sour cream
¼ cup extra virgin olive oil
1 cup packed fresh herbs such as parsley, chives, basil, tarragon, and dill
2 small garlic cloves
zest of 1 lemon
1½ tablespoons fresh lemon juice
½ teaspoon kosher salt, to taste
¼ teaspoon black pepper
Optional: 2 to 3 tablespoons fresh spinach for a brighter green color
Method
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Blend the fresh herbs, garlic, lemon zest, and olive oil until smooth and bright green.
Add the goat cheese, cream cheese, sour cream, lemon juice, salt, and pepper.
Blend until completely smooth and airy, about 1 to 2 minutes.
Adjust seasoning as needed.
Chill for at least 30 minutes before serving to allow the mixture to 昀椀rm slightly.
Charred Asparagus
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Trim the woody ends from the asparagus (1 or 2 bunches).
Blanch in heavily salted boiling water for about 1 minute until bright green and just tender.
Transfer immediately to an ice bath to stop cooking.
Once chilled, drain and dry thoroughly.
Toss lightly with olive oil, kosher salt, and black pepper.
Grill over high heat for 2 to 3 minutes, turning once, until lightly charred but still crisp-tender.
Finish with a squeeze of lemon and 昀氀aky salt if desired.
To serve, spread the whipped goat cheese onto a platter, layer with warm charred asparagus, and 昀椀nish with
crispy shallots, crispy garlic, and pickled red onions.
JAX EXCHANGE
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23

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