- 2 cups grated Parmigiano-Reggiano
- 16 stems grilled asparagus, diced, save tips
- 4 tablespoons chèvre
- Butterfly Mix microgreens from Butterfly Sky Farms
- 2 tablespoons cold-pressed sunflower oil
- 2 tablespoons rice wine vinegar
- 1 1/2 teaspoons finely chopped shallots
- 4 teaspoons maple syrup
- salt and pepper
Preheat oven to 375F.
Line baking sheet with parchment paper.
Use a biscuit cutter (approximately 2 1/4 inches) as a guide to contain the cheese as you place a loose tablespoon of grated cheese in a circle on the parchment.
Bake in 2 batches of 8 rounds each. Because the rounds are hot to the touch and stiffen quickly, make them in smaller batches.
Bake for 6 minutes until golden. Working quickly, put the rounds into small muffin tins to form a cup. Cool for 10 minutes.
Create the vinaigrette by combining the oil, vinegar, shallots, maple syrup, salt and pepper in a bowl and whisk briskly.
Wash the asparagus. Using a peeler, create long shavings, pulling from the largest end to the tip. Add only enough vinaigrette to lightly wet the shaved asparagus. Shake off excess vinaigrette and set aside.
Place 1/2 to 3/4 teaspoon softened goat cheese in each Frico Cup. Roll an asparagus shaving and place in the cup, leaving the centre open.
Creating small bouquets of the micro-green shoots, use an asparagus shaving like floral tape to wrap the stems snuggly. Wrap again with a second and third shaving. Trim off the end stems below the wrap. Stand the bouquet in the centre of the Frico Cup.
Because these canapés are so delicate, they need to be prepared and served quickly. Alternatively if time is short, you can skip making the bouquets and gently arrange 3 or 4 asparagus shavings into the cups and serve.