As the temperatures continue to climb, on a steamy night it’s great to try out a fresh, light dish—especially when it takes just a few minutes to whip together. Registered dietitian Carlene Thomas created this vegetable dish as a new way to incorporate carrots and asparagus into your menu.
“Creating vegetable ‘noodles’ will brighten and lighten your meal,” says Thomas. “Vegetables such as asparagus are full of fiber, and pairing them with goat cheese, a good source of protein and calcium, as well as pistachios, this recipe will keep you satisfied.”
1 bunch carrots
1 bunch asparagus
8 ounces goat cheese
1) Wash carrots and asparagus. Peel carrots, and cut spears off asparagus. Using a peeler, thinly shave the carrots and asparagus stalks, setting aside the asparagus spears. Give pistachios a rough chop.
2) Freeze the goat cheese for 15 minutes. Then scoop 1 tablespoon-size portions and roll them between your palms to form balls. Roll the balls through the pistachios to coat them.
3) Layer bunches of peeled carrots to create a salad bed. Garnish with goat cheese balls and asparagus spears.