Roasted Asparagus with Dill and Goat Cheese

Asparagus I’m finally getting spring vegetables from my local farm subscription. This week, there was asparagus and fresh dill. I poked through various recipes for inspiration, but couldn’t find what I was looking for, so I made it up.

Roasted Asparagus with Dill and Goat Cheese

1 bunch asparagus
1 bunch fresh dill
1 oz goat cheese
olive oil
red wine vinegar

Preheat oven to 350 degrees. Snap off asparagus ends and place asparagus on a baking sheet in a single layer. Drizzle with olive oil. Sprinkle with some chopped dill. Season with salt and pepper to taste.

Roast in oven for 10-15 minutes to desired doneness, turning as needed.

Meanwhile, make a red wine vinaigrette and add fresh dill to taste.

When asparagus is done, remove from oven, and cut in half. Toss warm asparagus with vinaigrette and chunks of goat cheese. Serve.

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