|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
Recipe is from Bon Appétit Magazine, April 2001 issue.
So easy-to-make and so delicious!
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
Recipe
Recipe Type:
Asparagus,
Goat Cheese,
Pork
Yield:
6 servings
Prep time: 10 min
Cook time: 7 min
Ingredients:
6 bacon slices
2 pounds
asparagus stalks, washed and trimmed
2 tablespoons plus 2 teaspoons extra-virgin
olive oil
Coarse
salt or sea
salt
Coarsely-ground black pepper
1 (3 1/2- to 4-ounce) log soft fresh
goat cheese, crumbled
2 teaspoons fresh-squeezed
lemon juice
1 teaspoon grated lemon
peel (zest)
Preparation:
 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
cooked bacon. Drizzle with lemon juice and remaining 2 teaspoons olive oil. Sprinkle grated lemon peel over.
(Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)
Makes 6 servings.
| 