Roasted Asparagus with Goat Cheese

Ingredients:

• 1 bunch fresh asparagus, ends trimmed
• 1 Tbsp extra virgin olive oil, or as needed
• Salt to taste
• ½ cup balsamic vinegar
• ⅓ cup walnuts (optional)
• Meyer Lemon Goat cheese, crumbled

Instructions:

1. Preheat oven to 400°F and arrange trimmed asparagus on a baking sheet.
2. Drizzle lightly with olive oil, season with salt, and move the asparagus around to coat all spears.
3. Bake for 8 to 10 minutes, or until fork tender.
4. While the asparagus roasts, add balsamic vinegar to a small heavy saucepan and place it over medium heat. Cook until boiling, then quickly reduce heat as needed to keep it at a low boil.
5. Simmer, stirring frequently, until it reduces by half and is slightly syrupy (about 4 to 6 minutes). Set aside and allow to thicken.
6. Place walnuts in a dry nonstick pan and heat over medium-low heat. Cook, stirring occasionally, until lightly toasted. Remove from the heat and set aside.
7. Once partially cooled, transfer nuts to a cutting board and coarsely chop.
8. Transfer the roasted asparagus to a serving platter. Sprinkle with the crumbled goat cheese and toasted walnuts. Drizzle the balsamic reduction over the dish and serve immediately.