INGREDIENTS
8
sweet mini peppers or gypsy peppers, stemmed, cut in half lengthwise, and seeded
8 oz
asparagus spears, ends trimmed, chopped
2 tbsp
extra-virgin olive oil, divided
2
garlic cloves, minced
1 tsp
chopped fresh rosemary leaves
1/2 tsp
kosher salt
1/2 tsp
pepper
red chile flakes
1/2 cup
fresh goat cheese