Roasted Asparagus with Lemon and Goat Cheese Recipe

Try this recipe with fresh asparagus from your garden or that you purchase from the store.

May 2007

  • asparagus
    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
  • asparagus

Yield: 6 servings

A tangy and tasty dish that’s perfect for using spring’s first stalks of asparagus.


  • 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


  1. Heat oven to 425°F. Spray a 17-by-11-inch roasting pan or shallow baking sheet with cooking spray.
  2. Stir asparagus and oil in prepared pan. Season with pepper; add broth.
  3. 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.

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