I can’t take credit for this one, I stole it out of a newspaper years ago. But it’s yummers:

Roasted Asparagus Salad:

+ young (thin!) asparagus stalks
+ goat cheese (don’t skimp on the quality here), at room temperature
+ 1 lemon (juiced, and grate the rind for zest)
+ meaty, thick-cut bacon (optional for the veggie version – otherwise plan on about 1 strip per serving)
+ olive oil, salt and pepper

1. Preheat oven to something hot, maybe 400 or so.
2. Cook bacon. Crumble and set aside.
3. Wash asparagus and break off the tough part of the stalks at the bottom. Pat dry and place in a roasting pan. Drizzle with olive oil and salt and pepper generously.
4. Put in the oven to roast until tender-crisp, about 7 minutes (check often)
5. Meanwhile, combine equal parts olive oil and lemon juice. Crumble goat cheese and set aside.
6. When the asparagus comes out, transfer to serving plate, drizzle the lemon/oil mixture over asparagus, top with bacon, goat cheese and lemon zest, and serve promptly.

Try this and you’ll never boil asparagus again.