Wow! I am speechless! If there is one dish you must make while asparagus is in season THIS IS THE ONE!!!! Don’t let something so special pass you by. My brother, Jim sent this to me probably 3 years ago and I seemed to always come across it as soon as asparagus was a thing of the past. (Which isn’t too difficult here in Auckland). I can’t believe I missed out on this heavenly dish for 3 whole seasons!!! If you make this once I guarantee you will want to make it at least twice so don’t waste time waiting until the end of a too short season! MAKE THIS TONIGHT! Roasting the asparagus brings out it’s full sweet flavor. The creamy, salty goat’s cheese and the crispy bacon add a heavenly touch while the lemon zest and juice give it a grand finale zing!
Recipe from Bon Appetit April 2001
2 pounds (1 kg) medium asparagus
olive oil
6 streaky bacon slices
3 1/2-4 ounces (125grams) soft fesh goat cheese, crumbled
zest and juice of 1 lemon
sea salt and ground pepper
Cook bacon in large heavy frying pan over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside. Position rack in center of oven and preheat to 500F (250C). Arrange asparagus on large rimmed baking tray. Drizzle with olive oil and turn asparagus to coat well.. Sprinkle generously with sea salt and freshly ground pepper. Roast asparagus until crisp tender when pierced with a knife, about 7 minutes. Arrange asparagus in a single layer on a platter. Sprinkle with goat cheese, then bacon. Drizzle with leftover oil the asparagus was roasted in then the lemon juice. Sprinkle with zest.
Can be prepared 1 hour ahead. Let stand at room temperature.
