Roasted Asparagus with Goat Cheese and Bacon
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Recipe is from Bon Appétit Magazine, April 2001 issue. Check out How to Select, Store, and Cook Asparagus. Check out more of Linda's great Asparagus Recipes.
Roasted Asparagus with Goat Cheese and Bacon
2 pounds
asparagus
stalks, washed and trimmed
Coarse salt Coarsely ground black pepper 1 (3 1/2- to 4-ounce) log soft fresh goat cheese, crumbled 2 teaspoons fresh lemon juice 1 teaspoon grated lemon peel (zest) Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside. Position rack in center of oven and preheat to 500 degrees F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons olive 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. Remove from heat and 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.) Makes 6 servings.
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