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SOUTHERN RECIPES
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Roasted Asparagus with Goat Cheese and Bacon 

  • 6 bacon slices

  • 2 pounds medium asparagus, cleaned, tough ends trimmed

  • 2 tablespoons plus 2 tablespoons olive oil, divided use

  • Salt and pepper to taste

  • 3 to 4 ounces soft fresh goat cheese, crumbled

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon grated lemon rind 

In a large, heavy skillet, cook the bacon until its brown and crisp. Transfer it to paper towels and drain. Crumble the bacon and set it aside.

Position a rack in center or the oven and heat to 500 degrees

Arrange the asparagus on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and turn the asparagus to coat well. Sprinkle it with the goat cheese, then the bacon. Drizzle with lemon juice and the remaining 2 tablespoons of olive oil. Sprinkle with grated lemon rind.

Yield: 6 servings

Note: This is an ideal side dish for a brunch menu; it can be prepared 1 hour in advance. Just cover the dish with plastic wrap and let it stand at room temperature.

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