Roasted Asparagus with Lemon and Goat Cheese Recipe
Try this recipe with fresh asparagus from your garden or that you purchase from the store.
This asparagus goes well with chicken, pork or fish and can be prepped and cooked in less than thirty minutes.
Photo by GettyImages/Elena_Dnaileiko
A tangy and tasty dish that’s perfect for using spring’s first stalks of asparagus.
Ingredients:
- Vegetable cooking spray
- 2 pounds asparagus, trimmed
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1/2 cup vegetable broth
- 3 ounces soft goat cheese, crumbled
- 1 teaspoon lemon grated lemon peel
- 1 tablespoon fresh lemon juice
Instructions:
- Heat oven to 425°F. Spray a 17-by-11-inch roasting pan or shallow baking sheet with cooking spray.
- Stir asparagus and oil in prepared pan. Season with pepper; add broth.
- Bake for 20 minutes, or until asparagus is fork-tender, stirring once. Top with cheese, lemon peel and lemon juice.
This recipe originally aired in the May 2007 issue of Heart of the Home.
More from this issue:
- Basil & Garlic Potatoes Recipe
- Broccoli ’n’ Cheese Casserole Recipe
- Broth Simmered Rice Recipe
- Creamy Green Beans Recipe
- Heavenly Sweet Potatoes Recipe
- Squash Casserole Recipe
- Swiss Vegetable Bake Recipe
- Three-Cheese Pasta Bake Recipe
Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.
