Recipe

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.

Step 2: To make herb-crusted goat cheese, combine breadcrumbs, basil and chives in food processor and buzz until herbs are finely chopped. Transfer to a shallow bowl, set aside.

Step 3: Using hands, form goat cheese into 12 balls, then gently press to flatten slightly. Pour olive oil into a shallow bowl. Working one at a time, dip goat cheese balls into olive oil, allowing excess to drip off. Next, dip oiled goat cheese into breadcrumb and herb mixture, pressing gently to coat. Place breaded goat cheese on prepared baking sheet. Repeat with remaining balls. (The breaded goat cheese can be covered and refrigerated up to 12 hours.) Bake 7-10 minutes, or until bubbly at edges.

Step 4: To make roasted asparagus, line a second baking sheet with parchment paper. Toss asparagus spears with 2 tbsp olive oil and spread in a single layer on prepared baking sheet. Sprinkle generously with salt and pepper. Roast in 400°F oven 7-9 minutes, or until just golden and slightly tender.

Step 5: To serve, place roasted asparagus spears on a plate and top with warm breaded goat cheese. Garnish with toasted almonds and additional basil and chives, if desired.