Ingredients
1slicethick crusty bread,or 3 thick slices of baguette cut into ½-inch cubes
1lbasparagus spears
4tspextra-virgin olive oil
sea salt and freshly ground pepper
1tbsplemon juice
3ozfresh goat cheese
1lemon,zested
Preparation
Preheat oven to 425 degrees F. Arrange bread cubes in a single layer on a baking sheet.
Toast, tossing halfway through, for about 5 minutes, until golden and crisp. Remove, cool, and chop into coarse crumbs; set aside.
Wipe the sheet clean. 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, for 12 to 14 minutes, until just tender, then transfer to a large platter.
Sprinkle lemon juice over the asparagus, then scatter bread crumbs on top. Drizzle the remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper.
Serve immediately, and enjoy!
