4 oz. goat cheese, crumbled, shaved or grated
2 tsp. fresh lemon juice
1 tsp. lemon peel, grated
2 lbs. medium asparagus, tough ends trimmed
2 Tbsp. + 2 tsp. olive oil
6 slices bacon
Cook bacon in a heavy skillet util crisp, drain, cool and crumble.
Position rack in center of oven and preheat to 500 degrees. Arrange asparagus spears on jelly roll pan or rimmed baking sheet. Drizzle with 2 tablespoons oil and turn to coat well. Sprinkle top generously with salt and pepper. Roast asparagus until crisp-tender when pierced with a knife, about 7 minutes. Arrange asparagus in single layer on a platter.
Sprinkle top with crumbled or grated goat cheese, then with bacon. Drizzle with lemon juice and remaining 2 tsp. oil. Sprinkle on grated lemon peel. Can cover and serve later at room temperature.