Preheat the oven to 400 degrees. Wash your asparagus under cold water and snap off the tough ends. Lay the asparagus out in a single layer on a cooking sheet lined with tin-foil. Drizzle olive oil over asparagus and roll the spears around with your hands to ensure an even coating. Season with the sea-salt and black pepper.
The asparagus I bought were thin spears, so they were ready in about 8 minutes. While the asparagus was hot, I transfered it to a plate and squeezed fresh lemon juice over it. Last but not least, place a room temperature slice of MountainTop Bleu over the roasted asparagus and let the steam from the roasted greens melt the goat cheese.
Cheers to a no-carb, nutritious and delicious Friday lunch!
-- Roasted Asparagus recipe provided by Daniel