Roasted Asparagus Salad With Goat Cheese And Bread Crumbs

1. 1

   Preheat oven to 425u00b0. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

2. 2

   Arrange asparagus on sheet. Drizzle with 2 teaspoons olive oil, and season to taste with sea salt and pepper. Toss to coat. Roast, rolling asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

3. 3

   Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.

4. 4

   Extra idea: These flavors would also work together harmoniously as a canape-the goat cheese spread thin on crustless bread, the asparagus steamed and sliced thin, the lemon zest curled on top.

* Per serving · 4 servings · Values may vary.

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