When it’s watermelon season, you create watermelon salad. The first time I served this at a dinner party was way back in around 2009; I was stunned at the positive reactions. So now I make larger servings to avoid that questioning look of “is there more back in the kitchen!” After all, recipes are made to be tweaked; so gather, graze, and savor the season my friends. See you in the kitchen and dining room; heck I’ll see you eating on my lap!
12 asparagus spears, ends removed,
6 squares or triangles of watermelon centers
1/2 cup goat cheese, room temperature
2 Tbs olive oil
Add the goat cheese and olive oil and stir to combine.
Roast asparagus at 400 degrees with olive oil, salt and pepper for 8 minutes.
Place watermelon on salad plate or serving tray.
Place asparagus on next.
Top with dollop of goat cheese.
Naturally, I trim the asparagus for this recipe; but never throw away the stalks. Add this to other vegetables to make your own veggie broth. Homemade is always the best, and keeps the sodium in check.