LEMON ROASTED ASPARAGUS WITH BAKED GOAT CHEESE

Herbalist Britanny Wood Nickerson has blended her work in the health field with a career in professional cooking for more than a decade. If you want to awaken your senses and your cookery, her cookbook The Herbalist’s Kitchen is worth a look. You may even feel better for the effort.

Makes 4 servings.

2 tbsp (30 mL) finely chopped chives

2 tbsp (30 mL) finely chopped fresh oregano

2 tbsp (30 mL) finely chopped fresh thyme

2 tbsp (30 mL) finely chopped pecans or walnuts

2 tbsp plus 2 tsp (40 mL) olive oil 8oz (226 g) soft goat cheese Salt

1 lb (454 g) asparagus, tougher stems snapped off

1 tsp (5 mL) fresh lemon juice

1. Preheat the oven to 375°F (190°C). Combine chives, oregano, thyme, and pecans in a shallow dish and mix well.

2. Pour 2 tbsp of oil into a shallow bowl.

3. Roll cheese into a log 1½ to 2 inches in diameter and flatten the ends. Slice the cheese into ¾-inch-thick (2 cm) disks, making 8 total pieces. If they crumble or break apart, gently press them back together. One at a time, dip the cheese disks into the oil, then gently press them into the herb mixture, thoroughly coating all sides, and place them on a baking sheet.

4. When you’re done, sprinkle the cheese disks with salt.

5. Place the asparagus on a separate baking sheet. Drizzle with the remaining 2 teaspoons oil and the lemon juice, add a sprinkle of salt, and roll them around on the sheet until they are well coated. Put the sheet of asparagus in the oven to bake.

6. After 5 minutes, add the sheet of cheese. Bake for 5 to 6 minutes longer, until the asparagus is bright green and cooked through but still has a nice crunch and the cheese begins to sizzle and the centre is soft.

7. Let cool for 3 to 5 minutes and then use a spatula to carefully remove the disks from the baking sheet.

8. Arrange on a platter with the asparagus and serve immediately.