Photo: Alexander Maasch
Baked Asparagus, Leek and Goat Cheese Bites
6 ingredients
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Choose a soft, crumbly, fresh goat cheese with a hint of citrus to highlight the onion-like leeks and earthy asparagus in this dish. The freshest whole-milk ricotta available will provide these eggy mouthfuls with the creamiest, lightest texture.
Estimated Nutrition (whole recipe, rough)
528
Calories
28g
Protein
36g
Fat
22g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 tsp. unsalted butter, plus more for greasing
- 6 asparagus spears, tough ends trimmed
- 1 leek, halved lengthwise and rinsed well, white and light green portions finely chopped
- 2 oz. fresh goat cheese
- 1/2 cup whole-milk ricotta cheese
- 1 egg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes