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Lemony-Roasted Asparagus Topped with Baked Goat Cheese

Lemony-Roasted Asparagus Topped with Baked Goat Cheese

Lemony-Roasted Asparagus Topped with Baked Goat Cheese
Lemony-Roasted Asparagus Topped with Baked Goat Cheese
Lemony-Roasted Asparagus Topped with Baked Goat Cheese
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Lemony-Roasted Asparagus Topped with Baked Goat Cheese
Ingredients
  • 3 T. finely chopped chives
  • 3 T. finely chopped fresh oregano
  • 3 T. finely chopped fresh thyme
  • 3 T. finely chopped pecans or favorite nut
  • 4 T. olive oil
  • 8 oz. soft goat cheese
  • Salt, black pepper
  • 1 lb. pencil-thin fresh asparagus, tough ends snapped off
  • Fresh lemon juice
Instructions
  1. Preheat oven 375.
  2. Combine the chives, oregano, thyme and nuts in a shallow dish and mix.
  3. Place 3 T. olive oil in shallow dish.
  4. Roll the goat cheese into a log into 2”thick, flatten at end.
  5. Slice cheese into ½” thick disks getting 8 slices.
  6. Take each slice and dip in into oil and then gently press into herb mixture, coating all sides and place on baking sheet.
  7. Sprinkle top with salt and pepper.
  8. Place asparagus on separate baking sheet.
  9. Drizzle with rest of olive oil and season with salt and pepper. Roll around until all sides coated.
  10. Place asparagus in oven, after 5 minutes, place the cheese tray in oven.
  11. Bake 5 minute or until asparagus is bright green and cook through but still has a crunchiness. The cheese begins to sizzle and center is soft.
  12. Remove from oven and let cool for 3-5 minutes.
  13. Take a spatula and carefully remove the cheese slices and arrange on platter with asparagus.
  14. Drizzle with fresh lemon juice and serve.
 

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