Savory Asparagus and Goat Cheese Cheesecake

Ingredients

• 50 g Whole almonds (Lightly toasted for more flavor)
• 150 g Savory appetizer crackers (poppy seed or cheese) (Type "Petits Beurres" or salty crackers)
• 80 g Unsalted butter (Melted before being incorporated)
• 200 g Fresh goat cheese (At room temperature to facilitate mixing)
• 12 tiges Green asparagus (Only the tips, cut in half lengthwise)
• 2 c. à soupe Extra virgin olive oil (For cooking the asparagus and finishing)
• 2 c. à soupe Fresh herbs (mint, chervil) (Finely chopped)
• 2 c. à soupe Green onions (green part) (Finely chopped)
• 1 pincée Fleur de sel (Optional, goat cheese is already salted)
• 1 pincée Freshly ground black pepper
• 2 c. à soupe Additional crumble (remaining base) (For final decoration)

Instructions

1. Prepare the base

   Place the almonds in the blender and grind for a few seconds. Add the savory crackers, blend again until you obtain a coarse breadcrumb with small almond pieces.

   Time: PT5M

2. Incorporate the butter

   Melt the butter, pour it over the breadcrumb and blend until the mixture holds together when pressed between the fingers.

   Time: PT2M

3. Form the verrine bases

   Spread the dough at the bottom of each verrine using your thumb or a small spoon, pressing firmly. Place the verrines in the refrigerator so the butter solidifies.

   Time: PT32M

4. Prepare the asparagus

   Cut the asparagus tips lengthwise. Heat 1 c. à soupe olive oil in a non‑stick pan over medium‑high heat, then sauté the asparagus 4‑5 minutes until slightly golden and still crunchy.

   Time: PT5M

   Temperature: Moyen‑vif

5. Prepare the goat cheese mixture

   Mash the fresh goat cheese with a fork in a bowl. Add 1 c. à soupe olive oil, the chopped herbs, the green onions, a pinch of fleur de sel and pepper. Mix until you obtain a creamy consistency.

   Time: PT5M

6. Fill the verrines

   Fill each verrine with the cheese preparation using a piping bag or a spoon, smooth the top with a flat spatula.

   Time: PT5M

7. Add the asparagus and final touch

   Arrange the sautéed asparagus on the cheese, sprinkle a bit of the remaining crumble, add a drizzle of olive oil, some fresh herbs and a final pinch of pepper.

   Time: PT3M

8. Serve

   Serve the verrines well chilled, directly after assembly or keep in the refrigerator until serving.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

8 g

Carbohydrates

12 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole almonds: Hazelnuts, Cashews
• Instead of Savory appetizer crackers (poppy seed or cheese): Savory crackers, Savory shortbread biscuits
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Fresh goat cheese: Fresh sheep cheese, Ricotta
• Instead of Green asparagus: Green beans, Broccoli
• Instead of Extra virgin olive oil: Canola oil
• Instead of Fresh herbs (mint, chervil): Parsley, Basil
• Instead of Green onions (green part): Shallots
• Instead of Fleur de sel: Sea salt
• Instead of Freshly ground black pepper: White pepper

Equipment Needed

• Immersion blender or food processor
• Mixing bowl
• Silicone spatula
• Verrines (6)
• Non‑stick pan
• Chef's knife
• Piping bag (optional)
• Fork

Critical Steps — Do Not Skip

• Blend the almonds and crackers until a sandy texture with almond pieces is achieved.
• Pressing and chilling the base so it solidifies properly.
• Do not overcook the asparagus to retain their crunch and green color.
• Achieve a smooth goat cheese consistency without lumps.

Chef Tips from the Video

• Use garden herbs for extra freshness.
• Lightly sprinkle lemon zest for a hint of acidity that lifts the cheese.
• For a gluten‑free version, replace the savory crackers with rice crackers.

Troubleshooting

Storage

Refrigerator: Store the verrines covered for 2 days in the fridge.

Freezer: Not recommended, the cheese texture deteriorates.

Room temperature: Consume within 2 hours if kept at room temperature.

Make-Ahead Tips

• Prepare the base and refrigerate up to 24 hours in advance.
• The goat cheese mixture keeps for 1 day in the fridge, covered with plastic wrap.
• Sautéed asparagus can be prepared ahead and quickly reheated in the microwave or pan.