How scrumptious does that look? Don’t you want to lick the screen?
Everyone else: let me summarize what you do. You can pick and choose which steps appeal to you. For starters, there’s the roasting of the asparagus and this is the best part. Now that asparagus is in season, you should do this at least once—it transforms the asparagus into something sweet and decadent with the most minimal of efforts.
1. Put a rack in the middle of the oven. Heat it to 500 degrees. Take your asparagus, wash them, dry them, and bend them holding each end. The bottoms will break off—you can discard them.
Now simply place these asparagi on a baking sheet. Toss with a drizzle of olive oil (I think the recipe says 2 to 3 Tbs, but I just gave it a generous drizzle.) Now sprinkle lots of salt and pepper over it. Don’t be shy, now, it’s important.
Place in the oven and roast for 7 minutes. You’ll hear the sizzle. It’s exciting! Take them out and set them aside.
2. Now for the bacon. If you’re not a bacon person, you can skip this step but I think the bacon’s important. Seriously, think it over—I’m sure you’ll come around.
All you do is fry the bacon on medium heat until crispy and drain on paper towels. That’s it. It’s THAT simple.
3. So now take the asparagus, put on a serving plate, and sprinkle some goat cheese over it. The goat cheese I bought I wasn’t happy with—it was a harder, less creamier brand and I didn’t like it. But it didn’t matter. Just break it up and sprinkle it over the asparagus; then the bacon. Finally, take a lemon, cut it in half, squeeze it over the top and grate the lemon peel over everything afterwards and that’s it.
You’re done! What a lovely dish! All thanks to me! (Ok, and maybe Epicurious.) Happy Spring.