Recipe information
Yield
Makes 6 Servings
Ingredients
6
bacon slices
2
pounds medium asparagus, tough ends trimmed
2
tablespoons plus 2 teaspoons olive oil
1
3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
2
teaspoons fresh lemon juice
1
teaspoon grated lemon peel
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Preparation
Step 1
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
Step 2
Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. DO AHEAD Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.