4 Strips of Bacon, minced

1 pound Asparagus Stalks, washed and trimmed

1/2 Tbs. Olive Oil (evoo)

Coarse Salt and Coarsely Ground Black Pepper to taste

2 oz. Soft Fresh Goat Cheese, crumbled (try substituting Parmigiano

       Reggiano, blue cheese or Boursin cheese)

Vinaigrette - Combine all ingredients and set aside

1/2 tsp. Minced Garlic

1 tsp. Minced Shallot

3 Tbs. Olive Oil

1-1/2 Tbs. Sherry Vinegar

1.

Cook bacon in skillet until brown and crisp. Drain on paper towels.

2.

Position  rack in the middle of the oven. Preheat oven to 500°. Place asparagus in a single layer on a rimmed baking dish. Toss thoroughly with the evoo. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender, about 7 minutes.

3.

Arrange asparagus in single layer on serving platter. Sprinkle with goat cheese, then bacon. drizzle with vinaigrette. This can be prepared up to one hour ahead. Do not refrigerate.