Ingredients

Salad of Roasted Asparagus and Goat Cheese with Black Olive Toasts
2 bunches   asparagus (about 2 pounds), trimmed and cut in half crosswise
7 tablespoons extra-virgin olive oil
Zest of 2 lemons , plus 2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
Sea salt and freshly ground pepper
1 teaspoon coriander seeds , toasted and crushed
1 cup black olives , pitted and coarsely chopped
1 tablespoon finely chopped Italian parsley leaves
1 tablespoon capers , coarsely chopped
1/4 teaspoon minced garlic
1 bunch arugula , trimmed
4 ounces (1/2 cup) fresh goat cheese
16 thin slices of baguette , toasted

Description

Recipe For Salad Of Roasted Asparagus And Goat Cheese With Black Olive Toasts, As Seen In The Summer 2006 Issue Of 'O At Home.'

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