Serves 1-2

Flavored with a delicious herbed goat cheese, this toasted open face sandwich is a great way to enjoy asparagus in the spring.

Ingredients

2 thick slices from a loaf of rustic country bread, toasted

2-4 slices turkey bacon, cut into large pieces

4 ounces plain goat cheese

1 tablespoon fresh thyme leaves

1 tablespoon fresh flat-leaf parsley

3 tablespoons extra-virgin olive oil

Juice of 1/2 lemon

1 cup friseé, ends trimmed

8 asparagus tips and half of stalk, reserving the ends for another use

1 fresh thyme sprig

Sea salt and freshly ground black pepper

Balsamic Vinegar

Instructions

Preheat the oven to 350°F.  In a medium bowl, add the asparagus, thyme sprig and 2 tablespoons olive oil.  Season with the salt and pepper and gently toss to combine. Transfer the asparagus to a baking sheet and roast for about 15 minutes.  Remove from the oven.  Set aside.

In a medium pan, cook the turkey bacon on both sides over medium-high heat, about 7-8 minutes total.  Set aside.

In a small bowl, add the goat cheese, thyme, parsley, 1 tablespoon olive oil and lemon.  Mix to combine.  Set aside.

Toast the bread.  Spread the herbed goat cheese over the top of the bread.  Top with the friseé, turkey bacon, and asparagus.  Drizzle with a little balsamic vinegar and a sprinkle of salt and freshly ground black pepper over the top.  Serve immediately.