Compliment the Belgian Endive
BC Belgian Endive with Grilled Asparagus, Shaved Prosciutto, and Goat Cheese Cream - Episode #3
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Healthy. Simple. Convenient. Delicious. Local Celebrity Chef Ned Bell prepares a gourmet dish in 10 minutes with charred asparagus spears wrapped in prosciutto slices and drizzled with lemon-pepper goat cheese cream. This easy recipe is perfect on its own or as a side dish.

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Ingredients

  1. BC Belgian Endive (3-4 heads)
  2. Fresh asparagus (24 spears with the ends trimmed)
  3. Prosciutto (12 thin slices)
  4. Goat cheese (1/2 cup, room temperature)
  5. Sour cream (1/2 cup)
  6. Whipping cream-35% (1/2 cup)
  7. Chives  (1/4 cup, chopped)
  8. Olive Oil
  9. Sea or Kosher salt
  10. Cracked black pepper
  • prep
  • Prep time
  • 10 minutes
  • cook time
  • cook time
  • 5 minutes
  • serves
  • Serves
  • 6

Preparation

  1. Trim and separate the endive leaves
  2. In a medium sized stainless steel bowl, mix the goat cheese and sour cream together. Add fresh lemon and season with salt and pepper.
  3. If the sauce is too thick, thin it out by adding ¼ cup of whipping cream and continue to whisk.
    (Note: Whipping cream can be substituted with ¼ cup of hot water)
  4. Toss the asparagus with a small amount of olive oil and season with salt and pepper.
  5. On a hot grill, char the asparagus spears on two sides-- just enough to add colour and caramelize.

 

Serve on a platter by placing two grilled asparagus spears in the middle of each endive leaf. Wrap each leaf with one slice of prosciutto. Gently pour the goat cheese cream over top, and garnish with the chives.

ready to serve

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Celebrity Chef
Ned Bell

Culinary artist, engaging TV personality and restaurateur - BC's very own Chef Ned Bell. Join Ned as he explores all things endive.

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