Asparagus with Goat Cheese


  • 1 1/2lbs  Asparagus, trimmed
  • 1T  The Olive Grove’s Lemon or Milanese Gremolata Olive Oil
  • 5T  Goat cheese, crumbled
  • 1/4t  Sea salt
  • 1/2t  Black pepper


Boil asparagus for 2 minutes or until crisp-tender.  Drain.  Arrange asparagus on a platter.  Drizzle the olive oil over asparagus and top with cheese.  Sprinkle with salt and pepper.

Makes 6 servings