GOAT CHEESE ASPARAGUS SALAD

•               1 container C’est Bon chèvre (soft goat cheese)*, chilled

•               1 tbsp (15 mL) fine dry bread crumbs

•               1-1/2 lb Asparagus, trimmed*

•               1 tbsp (15 mL) olive oil

•               3 tbsp (45 mL) butter*

•               12 oz (375 g) mixed mushrooms, sliced

•               Half sweet red pepper*, diced

•               3 cloves garlic, minced

•               1/3 cup (75 mL) water

•               2 tbsp (25 mL) white wine vinegar or cider vinegar

•               1 Tbsp fresh thyme* or 1 tsp dried

•               Spinach (optional)

Slice goat cheese into moons. Mix bread crumbs in small dish; coat each side of moon. Place cheese on baking sheet; set aside.

Arrange asparagus on rimmed baking sheet; drizzle with oil, season with salt and pepper and toss to coat. Roast in 475 F oven for 7 to 10 minutes or just until tender. Remove from oven; cover to keep warm. Place goat cheese in oven and bake until hot, 3 to 4 minutes.

Meanwhile, heat butter in large skillet over medium-high heat. Add mushrooms, red pepper and garlic; cook, stirring until mushrooms are lightly browned, 4 to 5 minutes. Remove from heat; stir in water, vinegar and thyme.

Arrange asparagus on warm salad plates; spoon mushroom mixture over asparagus. Top each serving with 2 rounds of goat cheese. Garnish with fresh herbs if desired. Serve on spinach for variation.