A quick, but elegant side for your Thanksgiving table, this dish uses blanched veggies topped with goat cheese, pine nuts and raisins.
Makes 8 Servings
1 teaspoon olive oil, plus additional for drizzling
1/2 cup pine nuts
1 tablespoon ground coriander
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1 pound haricots verts, trimmed
2 pounds asparagus, trimmed of woody ends, sliced lengthwise
1/4 cup chopped golden raisins
1/2 cup grated firm goat cheese
1. In a medium skillet over medium heat, heat the 1 teaspoon of olive oil. Add the pine nuts and cook just until fragrant and lightly toasted, about 2 minutes. Sprinkle with the coriander and season with salt. Set aside.
2. Prepare a large bowl of ice water. Bring a large pot of salted water to a boil.
3. Blanch the haricots verts in the boiling water until bright green and just tender, about 3 minutes. Use a slotted spoon to immediately remove them to the ice water. Repeat the process with the asparagus, cooking it for 4 to 5 minutes depending on the thickness of the stalks.
4. Drain and pat dry the vegetables, then arrange them on a serving platter. Drizzle with olive oil, then top with the pine nuts, raisins and goat cheese.
From Alison Ladman, The Associated Press