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Lemony-Roasted Asparagus Topped with Baked Goat Cheese
| Lemony-Roasted Asparagus Topped with Baked Goat Cheese | Print |
Recipe By: Alice Morrow
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
- Preheat oven 375.
- Combine the chives, oregano, thyme and nuts in a shallow dish and mix.
- Place 3 T. olive oil in shallow dish.
- Roll the goat cheese into a log into 2”thick, flatten at end.
- Slice cheese into ½” thick disks getting 8 slices.
- Take each slice and dip in into oil and then gently press into herb mixture, coating all sides and place on baking sheet.
- Sprinkle top with salt and pepper.
- Place asparagus on separate baking sheet.
- Drizzle with rest of olive oil and season with salt and pepper. Roll around until all sides coated.
- Place asparagus in oven, after 5 minutes, place the cheese tray in oven.
- 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.
- Remove from oven and let cool for 3-5 minutes.
- Take a spatula and carefully remove the cheese slices and arrange on platter with asparagus.
- Drizzle with fresh lemon juice and serve.
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