Roasted Asparagus with Taleggio Goat Cheese Mousse

For the asparagus and tomatoes:

Set a large saute pan over medium heat and add the olive oil. When oil is hot add your asparagus and season with the salt and pepper. Cook for around 5-7 minutes (you want the asparagus to stay crispy). Turn off the heat.

For the goat cheese mousse:

In a food processor, add the goat cheese, taleggio, spring onions, olive oil, salt, pepper, crushed red pepper and Italian seasonings. Process until very smooth and creamy.

To serve the salad, place a spoonful of the cheese “mousse” on your plate and serve with some of the roasted asparagus and the baby tomatoes. Sprinkle the entire plate with a little extra salt and pepper. Buon Appetito!