Roasted Asparagus With Herb-Crusted Goat Cheese

By shauna

Ingredients

• 1 C. Fresh Breadcrumbs
• 10 Lg. Fresh Basil Leaves
• 3 Chives, coarsely chopped
• 5 oz. Soft Goat Cheese
• Olive Oil
• 2 lb. Asparagus, ends trimmed
• 2 Tbsp. Olive Oil
• Salt & Pepper To Taste
• 1/3 C. Sliced Almonds, toasted

Preparation

Step 1

Preheat oven to 400. Line a baking sheet with parchment paper. To make herb-crusted goat cheese, combine breadcrumbs, basil & chives in food processor & buzz till herbs are finely chopped. Transfer to a shallow bowl, set aside. Using hands, form goat cheese into 12 balls, then gently press to flatten slightly. Pour olive oil into a shallow bowl. Working one at a time, dip goat cheese balls into olive oil, allowing excess to drip off. Next, dip oiled goat cheese into breadcrumb & herb mixture, pressing gently to coat. Place breaded goat cheese mixture on prepared baking sheet. Repeat with remaining balls. (The breaded goat cheese mixture can be covered & refrigerated up to 12 hours. ) Bake 7-10 min, or till bubbly at edges. To make roasted asparagus, line a second baking sheet with parchment paper. Toss asparagus spears with 2 Tbsp. olive oil & spread in a single layer on prepared baking sheet. Sprinkle generously with salt & pepper. Roast in 400 oven 7-9 min, or till just golden & tender. To serve, place roasted asparagus sprears on a plate & top with warm breaded goat cheese. Garnish with toasted almonds & additional basil & chives, if desired..