With a very generous bunch of asparagus in my hands and no cooking plans, this Durst Organic Cooker set to the web to find some weeknight dinner inspiration. I came across Bon Appetit’s “Charred Asparagus and Dates With Goat Cheese,” and at first glance kept scrolling through the list of 53 Spring Recipes to Get You Really Excited for the Season (they did, and I am, for those wondering).

But something pulled me back to take a second glance. Perhaps it was remembering that I do, sometimes, enjoy goat cheese….and I always love dates. So, fast forward a few hours to my first bite and wow, I was hooked. I’ve made it at least once a week since then, and plan to keep my fridge stocked with dates and goat cheese through the end of asparagus season. And radishes! That’s right, it has radishes.

As I’m sure you noticed, the actual title of this recipe from Bon Appetit has the word, “charred,” where here, for the purposes of our recipe collection, I have chosen to call them “blistered.” Perhaps this is because I find that I have a difficult time achieving that “char,” instead ending up with more of a “blistered” effect on the asparagus (this way it was intentional!); perhaps it’s because I enjoy the “blister” more than the “char”; or perhaps it’s because to me, “char” suggests I’m going to need to bust out the BBQ, which isn’t always something I want to do (though, we do LOVE grilled asparagus!). Perhaps it’s all of those reasons. So, around these parts, this is a recipe for blistered asparagus.

I also felt the need to include the radishes in the title, because even though this is decidedly an asparagus recipe, the radishes were truthfully one of my favorite elements! At the risk of giving the whole thing away from the get-go I felt they needed a spot in the headline.

But aren’t those some of the best recipes? The recipes where upon reading the title you feel as though you already know exactly how to make it? But then you read through the ingredients and preparation and realize, “oh, there’s a bit of nuance here (obviously…)” The recipes where, after taking your first bite you think: I can’t believe I never thought to put these ingredients together, and I am even more dismayed that I almost overlooked the recipe for its simplicity.

 This dish is definitely one of those lovely surprises where at first glance, it seems so simple - it is - but once you take that first bite it’s got a real “wow” factor: the sum is definitely greater than it’s parts. The olive oil blistered savory asparagus with the sweet caramelized dates, meet the tangy soft cheese and crunchy lemony radishes to make a beautiful spring plate topped off with some fresh mint. It really is lovely.

If you don’t like goat cheese, try a soft sheep’s cheese, ricotta, farmers cheese…any kind of soft, mild cheese would be nice.

Blistered Asparagus With Dates, Radishes, and Cheese

From Bon Appetit (Charred Asparagus and Dates With Goat Cheese)

Ingredients:

• 2-3 medium-sized radishes, trimmed, thinly sliced

• 1 lemon (zest and juice)

• ½ tsp. kosher salt

• 2 Tbsp. extra-virgin olive oil (divided)

• 1 bunch asparagus, tough ends snapped off

• 1 tsp. freshly ground black pepper (or more, to taste)

• ¼ tsp. crushed red pepper flakes (or more, to taste)

• 8 Medjool dates, pitted, halved lengthwise

• 3 oz. fresh goat cheese

• 2 Tbsp. coarsely chopped mint

Preparation:

1. Toss radishes, lemon zest and juice, and salt in a small bowl; set aside

2. Heat 1 Tbsp. oil in a large nonstick heavy-bottomed skillet over medium-high heat. Place the asparagus in the skillet in a single layer (if your skillet is not big enough to hold all of the asparagus in a single layer at once, work in batches) and cook, undisturbed, until it begins to blister and turn a nice brown color underneath. Shake pan to turn the asparagus, and continue cooking until it is evenly blistered and turning a nice caramelized color on all sides. The asparagus should be crisp-tender, and it will take around 5 minutes or so depending on your heat/pan/size of asparagus spears.

3. Remove asparagus from heat, transfer to a platter, and season with black pepper and red pepper; set aside.

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

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

6. Enjoy!