Kevin
12-18-2006, 07:07 PM
This is fantastic. If you don't find a goat cheese you like, or don't like goat cheese, just use a good Asiago cheese. If your honey likes asparagus, you'll be a hero with this one.
From Epicurious.com, which is where I find a lot of recipes.
ROASTED ASPARAGUS WITH GOAT CHEESE AND BACON
Serve Champagne to add an elegant, light touch to this terrific brunch menu.
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
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°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.)
Makes 6 servings.
Bon Appétit
April 2001
Epicurious.com © CondéNet, Inc. All rights reserved.
From Epicurious.com, which is where I find a lot of recipes.
ROASTED ASPARAGUS WITH GOAT CHEESE AND BACON
Serve Champagne to add an elegant, light touch to this terrific brunch menu.
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
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°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.)
Makes 6 servings.
Bon Appétit
April 2001
Epicurious.com © CondéNet, Inc. All rights reserved.