Lemon Vinaigrette Asparagus with Goat Cheese

This post should actually have been written in May, so it's just a catch-up. I can't remember what the meal was that night, but this made a good side dish. Personally, I would probably omit the cheese if I was making it again, but that's just me. Jeannene liked it with the cheese.

Lemon Vinaigrette Asparagus with Goat Cheese

2 lb. asparagus, trimmed

Juice & zest of 1 lemon

 1 tbsp. olive oil

Salt & pepper

1/3 c. crumbled goat cheese

Steam asparagus until crisp-tender. Mix lemon juice with oil, salt, & pepper. Drizzle over the asparagus. Sprinkle with cheese and garnish with zest. Serves 4-6.