It's roasted asparagus with bacon and goat cheese. Obviously you'd want to cut it down for two, but:
2 pounds asparagus stalks, washed and trimmed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt
Coarsely ground black pepper
1 (3 1/2- to 4-ounce) log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel (zest)
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
Position rack in center of oven and preheat to 500 degrees F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes.
Remove from heat and arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)
Makes 6 servings.
