Asparagus is a spring-time favorite at our home and this particular recipe is over-the-top delicious!
The marriage of ingredients teases the tastebuds...I really hope you try this and find a new way to prepare asparagus!
Oh, spring-time in Michigan surely could last for a good long time, with morels and asparagus leading the way!
Asparagus With The Works:
Asparagus, about 3 dozen nice sized stalks
Goat Cheese, herb flavored, plain, or with cranberries
Pancetta, or you can use thinly sliced ham in a pinch
Pine Nuts, 1/3 cup or so
Extra Virgin Olive Oil
Freshly ground black pepper
Preheat oven to 400-425 degrees
Wash asparagus thoroughly, trim the ends, and dry
Place asparagus on a foil lined cookie sheet pan
Arrange asparagus on prepared pan and drizzle with 2-3 tablespoons of olive oil, 1-2 tablespoons Balsamic Vinegar, sprinkle with 1 generous teaspoon of sea salt and 1 teaspoon of black pepper or to taste. Make sure to roll the asparagus around to coat all around.
Bake for 8-14 minutes (depending on thickness of stalks). You want the asparagus to be a bit soft but yet firm.
Lightly crisp the pancetta in a frying pan while the asparagus is roasting.
Also pan toast the pine nuts but do not use oil.
Remove the asparagus from oven and top with crumbled goat cheese, then pancetta, and finally the pine nuts. Sprinkle with a few squeezes of lemon juice.
For a crowning touch, garnish with chives (blossoms attached), and fresh edible flowers!