It’s Asparagus time of the year! I always get ridiculously excited about that since Asparagus season is incredibly short and typically lasts from late February through the beginning of May in California (months may vary depending on the country).
This recipe was inspired by a piece of truffle brie that was in my fridge for over two days and I decided to use it up.
This recipe contains video instructions.
Pro tip: save up that roasted balsamic liquid and pour over your salad. It will be an amazing addition!
- 30 Asparagus spears
- 80 g Petite truffle triple creme brie or similar
- 2 Mangoes
- 4 tbsp of Balsamic vinegar
- 8 tsp of honey
- 80g roasted almonds
- Olive oil
- Fresh oregano
- 521 Calories
- 33.7g Fat
- 45.5g Carbs
- 13.7g Fiber
- 19g Protein
Preheat oven to 375F/180C.
Trip woody asparagus ends.
Mix asparagus with salt, pepper, oregano leaves, and olive oil and put it on a parchment paper.
Mix balsamic vinegar with honey, pour over asparagus and roast for 10-15 minutes or until tender.
Cut mangoes, roasted almonds, and brie into nice little squares.
When asparagus is ready plate nicely along with mangoes, brie, and sprinkle with almonds.
Serve with roasted balsamic leftovers and fresh oregano if desired.