Honey Dijon Asparagus With Goat Cheese And Toasted Almonds

• FOR THE HONEY DIJON SAUCE:
• 2 Tablespoons Honey
• 2 Tablespoons Dijon Mustard
• FOR THE ASPARAGUS:
• 1 bunch Asparagus (15 To 20 Medium Size Spears) (Base Of Spears Trimmed And Discarded)
• 1 Tablespoon Olive Oil
• 4 dashes Salt (For The Roasted Asparagus)
• 4 dashes Fresh Ground Pepper (For The Roasted Asparagus)
• 2 teaspoons Fresh Lemon Juice
• 4 Tablespoons Honey Dijon Sauce
• 1/4 cups (Heaping) Crumbled Or Small Pieces Of Goat Cheese
• 2 dashes Fresh Ground Pepper (For Garnish When Serving)
• 1/4 cups Coarsely Cut Toasted Almonds
• 2 teaspoons Lemon Zest (optional) For Garnish

1. For the honey Dijon sauce:
2. In a small bowl, add honey and Dijon mustard. Whisk together and set aside.
3. For the asparagus:
4. Heat the oven to 425u0b0F. On a parchment paper-lined cookie sheet (with sides), lay out the asparagus so that each spear is setting flat on the pan. Drizzle olive oil on the asparagus and turn each spear so that the oil covers all sides. Add salt and pepper to both sides of the asparagus and bake in a preheated oven for 14 minutes. The spears should still have a little crunch to them.
5. Lay the asparagus on a serving plate and top with fresh lemon juice and drizzles of honey Dijon sauce (reserve about 1/3 of the sauce for use again after adding the goat cheese). Then top the asparagus with small pieces (or crumbles) of goat cheese, drizzles of the remaining honey Dijon sauce, a couple dashes of freshly ground pepper and toasted almonds. Serve while the asparagus is still warm or at room temperature.

honey, honey, dijon mustard, olive oil, salt, ground pepper, lemon juice, honey, ubc, ground pepper, ubc, lemon zest

Taken from tastykitchen.com/recipes/sidedishes/honey-dijon-asparagus-with-goat-cheese-and-toasted-almonds/ (may not work)