Quick roasted asparagus sprinkled with goat cheese and toasted pine nuts
easy recipes, easy side dish recipes, vegetables
AuthorAdapted from Wegmans
2bunchesasparagusabout 2 pounds total
2tablespoonsextra-virgin olive oil
1/4teaspoonkosher saltor to taste
1/8teaspoonfreshly ground pepperor to taste
4ouncesfresh goat cheesecrumbled
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Bend each stalk of asparagus until it snaps, then discard the woody end. Add all spears to a colander, then rinse and drain.
Place the asparagus in a large bowl, then toss with olive oil and salt and pepper. Dump onto prepared baking sheet and arrange evenly across pan. (The spears do not have to be in a single layer.) Roast for 10 to 15 minutes or until tender.
Remove from oven and top with goat cheese and pine nuts.
Watching sodium? Skip the added salt. The goat cheese has enough that you probably won't miss it.