Recipes from O Magazine
The recipes I make come from a wide variety of sources … and unexpected ones sometimes at that. Oprah’s magazine, O, has proven to be a great source of delicious recipes, and this latest one I made is no exception.
Included in her Love That! column, this recipe could not have been in a more appropriate place. I made this recipe for me, and me only, because no one else will eat asparagus here. Well, after this recipe, it turns out that my one-year-old daughter does too. I can’t blame her. This recipe is the perfect combination of simple flavors that, when married, make magic.
So make this. MAKE THIS. Make enough that you can share. Or be greedy and keep it all yourself. This is why asparagus exists.
P.S. Do not skip the lemon juice because it truly makes this dish sing. I used less when I made this the second time and it was still excellent, but not nearly as magical.
Roasted Asparagus Salad with Goat Cheese and Bread Crumbs
Recipe courtesy of Oprah magazine, April 2009
Serves 4 (ha!)
- 1 thick slice crusty bread or 3 thick slices baguette cut into 1/2-inch cubes
- 1 pound asparagus spears , trimmed
- 4 tsp. extra-virgin olive oil
- Sea salt and freshly ground pepper
- 1 Tbsp. lemon juice
- 3 ounces fresh goat cheese , crumbled (I used way less, maybe 1.5-2 oz)
- Zest of 1 lemon , removed in long, thin strips
Preheat oven to 425°. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe 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, until just tender, 12 to 14 minutes; transfer to a large platter.
Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.
Extra idea: These flavors would also work together harmoniously as a canapé—the goat cheese spread thin on crustless bread, the asparagus steamed and sliced thin, the lemon zest curled on top.
