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Bon Appétit

Charred Asparagus and Dates With Goat Cheese

4.9

(21)

Charred asparagus and dates with goat cheese and lemony radishes on a platter
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore

It will take you 15 minutes (or less) to prepare this textural masterpiece: snappy asparagus, creamy goat cheese, crunchy radishes, and—the star of the show—chewy charred dates. Because dates are full of natural sugars, they caramelize and char quickly in a hot skillet, turning gooey on the inside and crisp on the outside. Our new favorite topping on any plate of vegetables, they make an especially wonderful counterpart to crunchy spring produce.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

2

watermelon radishes or 3 red radishes, trimmed, thinly sliced

Zest and juice of 1 lemon

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

2

Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1

bunch asparagus (about 1 lb.), trimmed

1

tsp. freshly ground black pepper

¼

tsp. crushed red pepper flakes

8

Medjool dates, pitted, halved lengthwise

3

oz. fresh goat cheese

2

Tbsp. coarsely chopped mint

Preparation

  1. Step 1

    Toss radishes, lemon zest and juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl; set aside.

    Step 2

    Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed, cook asparagus in a single layer, undisturbed, until slightly charred underneath, about 2 minutes. Shake pan to turn asparagus and cook, shaking pan occasionally, until asparagus is crisp-tender and charred in spots, about 4 minutes. Sprinkle with black pepper and red pepper flakes; season with salt. Transfer asparagus to a platter.

    Step 3

    Wipe out skillet. Heat remaining 1 Tbsp. oil over medium. Cook dates, stirring occasionally, until charred in spots and beginning to stick to pan, about 3 minutes.

    Step 4

    Scatter dates over asparagus, then crumble goat cheese over. Top with mint and reserved radishes, then drizzle with oil and any liquid from radish bowl.

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Reviews (21)

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  • I didn't have goat cheese and used Feta instead. Excellent flavor mix.

    • AnaBanana

    • NY, NY

    • 3/21/2022

  • Wow, excellent recipe. This side dish was substantial and fresh, and hit all the right flavor notes with the bright lemon, sweet dates, and charred vegetables. Can’t wait to make it again.

    • Josie L.

    • New Orleans, LA

    • 4/3/2022

  • Absolute slam dunk. Made it just for 2 tonight and decreased the radish to one (we still had a little leftover but the night is young and I may finish it yet!). I’m planning on making it to go with lamb kofta on Easter (plating for company I think I’d put the radish on the bottom, especially if I’m using twice as much).

    • Abigail N

    • McMinnville, OR

    • 4/4/2022

  • Great flavours and very easy. Made it to eat with another BA recipe - the herby Dutch baby.

    • Aileen

    • Halifax, NS

    • 6/20/2022