1. Cook bacon in skillet on medium heat until brown and crisp. Remove and drain on paper towels; crumble. Set aside.
2. Preheat convection oven to 425°F. Place asparagus on full sheet pan. Drizzle with 2 Tbsp. of the olive oil, turning to coat. Roast asparagus 4 to 6 minutes or until crisp-tender when pierced with a knife.
3. Arrange asparagus in single layer on platter. Sprinkle with goat cheese and bacon. Drizzle with lemon juice and remaining 2 tsp. oil. Sprinkle with grated lemon peel. Divide evenly between 6 salad plates.
Nutritional information per serving: Calories 273; Total Fat 23g; Saturated Fat 8g; Trans Fat 0; Cholesterol 28mg; Sodium 311mg; Total Carbohydrate 7g; Dietary Fiber 3g; Total Sugars 3g; Protein 10g
Variation - Sandwich Application:
Serve on Ciabatta bread with spring greens and tomato on bottom half topped with asparagus mixture.