Goat's cheese and Roasted Asparagus

Last night was the first official gathering of a Wednesday evening

runners/walkers group, thought up by our early morning exercise group.

I ran until I couldn't breathe and walked until I could, proud of 

myself for making it around the 3 mile loop with some dignity.

It was a gorgeous spring evening and we were rewarded by this

lovely sunset and some great ending conversation.  I am continually

amazed at having TIME to do things like this.

That was all great until I woke up this morning and felt

like someone had run me over with a truck.

I hope it gets better.

I am catering a small shower for a friend on Saturday and

went to my neighbor's (The Red Barn Farm) to

pick up some goat cheese. 

Donna and Marsden just finished their new barn this winter and

it is a peach.  The color is fabulous - Ben Moore, Cottage Red- 

and I always feel so fortunate when I'm asked to come

into where the animals are and take a peak

Seven babies were born 5 weeks ago and I had the chance to

pet them and watch them play today

This is Lily - one of the new Mom's-

She's been making goat cheese for Lily's Cafe for years now 

There is something so peaceful for me in this barn.

The timelessness of it

The sweet smell of hay, the animals

just doing their thing and a chance to catch up

with Donna and hear some great stories.

It just slows me down and I experience such gratitude

I noticed that Renee had brought some asparagus home

last night from the Co op and I thought I would share

my recipe for how I cook them since

the bounty of fresh asparagus is almost upon us here

This is simple, quick and really delicious

Enjoy!

Kyra

Roasted Asparagus with Champagne Vinegar

Set your oven to 450 degrees

Snap off the tougher bottom part of the stems of the asparagus

 and line them up on a baking tray

Drizzle them with olive oil and toss them lightly to coat,

Sprinkle with sea salt and just a touch of granulated garlic

Place in hot oven and roast for 4-7 minutes, just until they

begin to color and are crisp tender

Remove them from the oven, place them on a serving platter

and sprinkle lightly with champagne vinegar

A dash of freshly ground black pepper finishes them off nicely

And yes, I think some fresh goat cheese would be wonderful dotted on top :-)

Yum