A great side dish for a weekend brunch.
8 bacon slices
2 lb. medium asparagus, trimmed
2 tbsp plus 2 tsp extra virgin olive oil
4 oz. soft fresh goat cheese, crumbled
2 tsp fresh lemon juice
1 tsp lemon zest
Freshly ground black pepper
Salt
Step 1: Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Crumble bacon slices into small pieces and set aside.
Step 2: Preheat oven to 500°F. Arrange asparagus on a rimmed baking sheet. Drizzle with 2 tbsp olive oil and turn to coat then season with salt and pepper. Roast asparagus for 7-8 minutes or until crisp-tender when pierced with a sharp knife.
Step 3: Arrange roasted asparagus on a serving platter then sprinkle with crumbled goat cheese and bacon pieces. Drizzle with lemon juice and remaining 2 tsp of olive oil. Sprinkle with lemon zest and serve.
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