1 lb fresh asparagus, ends chopped
3 tablespoons olive oil
Salt and pepper, to taste
1 cup (or more) of shredded Meyenberg Goat Milk Cheddar Cheese
¼ cup chopped and toasted almonds, or a seed of choice
Lemon zest, to taste
2 tablespoons of chopped basil
Add the asparagus to a large sheet pan and drizzle with olive oil. Add salt and pepper, and toss to cover it all over. Roast at 425 for 15 minutes. Remove from the oven to add cheese on top, add more or less to taste, and then cook until melted. Remove once the cheese is a golden hue. The oven can also be set to a quick broil to achieve this. Top with toasted nuts or seeds, lemon zest, and chopped basil. Enjoy!