6 slices bacon
2 tablespoons olive oil
2 bunches asparagus
salt and fresh ground black pepper, as needed
juice of lemon
zest of 1 lemon
shredded Romano cheese
Preheat oven at 475 F. Adjust oven rack to position 3. Cut bacon into small pieces. Fry in a pan until crispy and brown; drain on paper towels. Drizzle rimmed cookie sheet with olive oil. Arrange asparagus in a single layer, turning to coat with oil. Salt and pepper liberally. Roast for 7 minutes or until fork tender. Drizzle lemon juice and lemon zest. Sprinkle with Romano cheese and bacon. Serve warm.
bacon recipe courtesy of: Artisan Pantry Cheese, Wisconsin
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