On Sunday we spent most of the day working our garden planting herbs and flowers because the weather was absolutely gorgeous! I had an idea to make an asparagus pasta dish for dinner but gave up that dream when my exhaustion took over. I was already roasting the asparagus for the pasta when I lost my steam. My focus quickly turned towards making a little quick and simple sandwich instead. And this here beauty is what I came up with!
This is really all you need.
A stack of asparagus nestled into warm bread & cheese = bliss.
God I’ve missed you, dear asparagus! Aren’t you stoked to see asparagus?! I am.
Asparagus & Goat Cheese Sandwiches
What I used for two of us:
- 1 lb. asparagus (we ate the extra on the side)
- 1/2 baguette
- 1 lemon, juiced & zested
- 3 tablespoons olive oil
- goat cheese (the more the merrier!)
- salt & pepper to taste
1. Toss asparagus with a few tablespoons olive oil & juice of half a lemon. Spread evenly on a baking sheet and top with salt & pepper. Roast in the oven at 350 degrees for 15-20 minutes until they are to your liking. I like mine a little on the crispy/al dente side with a little softness.
2. For the last 5 minutes of roasting time, put your baguette in the oven to warm through. Once bread & asparagus are done, cut bread open. Brush each side of bread with olive oil and spread a nice layer of goat cheese on one side (or two if you want). Top the goat cheese with asparagus. Squeeze lemon juice on top and sprinkle the lemon zest. Finish with salt & pepper and you have yourself a nice spring sandwich!
Next time I might drizzle some aged balsamic vinegar on top to make it sweet and tangy!
