Ingredients
- 2 pounds fresh asparagus, trimmed
- 1 tablespoon olive oil
- ½ cup Swanson® Vegetable Broth
- 3 ounces soft goat cheese, crumbled
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
What Makes This Recipe So Good
This dish combines the fresh, slightly crisp texture of roasted asparagus with the bright zest of lemon and the creamy tang of goat cheese. It’s a simple yet elegant side that feels light and refreshing, perfect for spring or summer meals.
Best Cooking Tips
- Trim the tough ends of the asparagus before roasting for the best texture.
- Roast at a high temperature to get a nice caramelization without overcooking.
- Add the goat cheese just after roasting so it softens but doesn’t melt completely.
- Roast at a high temperature to get a nice caramelization without overcooking.
- Add the goat cheese just after roasting so it softens but doesn’t melt completely.
Directions
Preheat your oven to 425°F. Lightly spray a roasting pan with some vegetable cooking spray. Toss the asparagus with a bit of oil right in the pan, then season it however you like. Pour in the broth to add some moisture. Roast everything for about 20 minutes, giving it a good stir halfway through so it cooks evenly. Once the asparagus is tender and roasted, sprinkle the goat cheese on top, then drizzle with fresh lemon juice and sprinkle some lemon zest for a bright finish. Serve warm and enjoy!
Serving Style Ideas
Serve alongside grilled chicken, fish, or a hearty grain bowl. It also works well as a light appetizer or part of a brunch spread with crusty bread and fresh herbs.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or enjoy cold, as the flavors develop and the goat cheese firms up nicely.
