Roasted Asparagus with Goat Cheese and Bacon
Lida
Serve Champagne to add an elegant, light touch to this terrific brunch menu.
ingredients
- 6 bacon slices
- 2 pounds medium asparagus, tough ends trimmed
- 2 tablespoons plus 2 teaspoons olive oil
- 1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon peel
directions
- 1
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
- 2
Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)
Source: Bon Appetit
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