Spring Asparagus Tossed with Goat Cheese & Lemon
Servings
0
Servings
0
Ingredients
Instructions
  1. Preheat oven to 400° or preheat gas grill. Meanwhile, toss panko bread crumbs with olive oil and sea salt, and toast for a few minutes until golden in a small toaster oven. (Watch carefully; it browns quickly.) Set aside. Grate 1–2 cups aged goat cheese in a bowl, set aside.
  2. Rinse and break off lower portion of asparagus stems. Line baking sheet with foil for easy clean up, drizzle with olive oil, and add asparagus spears. Roll in oil on sheet until well slathered. Sprinkle with sea salt. Roast asparagus in oven about 30 minutes or so. (Or place oiled asparagus spears on gas grill and turn until done.)
  3. Remove asparagus from oven or grill, chop spears into three segments. While still warm, put spears in a large bowl, add grated goat cheese and bread crumbs, and toss well. Drizzle with truffle oil, squeeze a little lemon juice on top. Toss lightly a final time and serve.