Grilled Asparagus with Rosemary & Goat Cheese

I like asparagus, as long as it's the skinny, tender spears. My husband only likes the big fat chunky ones.  Wegman's only had the thin ones this week- I win!

I usually just steam them but I thought we'd try something new.  Plus, it's a grilling recipe.  Win-Win!

INGREDIENTS

2 TBS olive oil
juice from 1/2 a lemon
splash of balsamic vinegar
1/2 tsp lemon zest
1 garlic clove, minced
3/4 tsp minced fresh rosemary
pinch red pepper flakes
salt and freshly ground pepper
1 1/2 lbs. asparagus, ends snapped off
1 oz. goat cheese, crumbled

DIRECTIONS

Prepare the grill.  In a small bowl mix together everything but the cheese.  On a baking sheet spread the asparagus out and toss with 1 TBS of dressing.

Grill the asparagus until grill marks appear- about 5-7 minutes.  Transfer to platter, drizzle with remaining dressing and top with cheese.

VERDICT

I've discovered that no matter what the rest of the ingredients are, if there is goat cheese I will love it.  And the rest of this recipe is pretty hit or miss.  Too much lemon?  I am not a huge fan... except for the goat cheese.  You'd probably get the same effect with just balsamic vinegar, pepper, and goat cheese.  But that's just me.