Roasted Asparagus Salad With Goat Cheese And Bread Crumbs
- 1 thick slice crusty crusty bread or 3 thick slices baguette cut into 1/2-inch cubes
- 1 pound asparagus spears , trimmed
- 4 tsp. extra-virgin extra-virgin olive oil
- Sea Sea salt and freshly ground pepper
- 1 Tbsp. lemon juice
- 3 ounces fresh fresh goat cheese , crumbled
- Zest of 1 lemon , removed in long, thin strips
- Preheat oven to 425u0b0. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.
- Arrange asparagus on sheet. Drizzle with 2 teaspoons olive oil, and season to taste with sea salt and pepper. Toss to coat. Roast, rolling asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.
- Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.
- Extra idea: These flavors would also work together harmoniously as a canape-the goat cheese spread thin on crustless bread, the asparagus steamed and sliced thin, the lemon zest curled on top.
bread, extravirgin, salt, lemon juice, goat cheese, lemon
Taken from www.epicurious.com/recipes/member/views/roasted-asparagus-salad-with-goat-cheese-and-bread-crumbs-52799601 (may not work)