Napoleon of Beets and Herb Goat Cheese with Grilled Asparagus

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1/2 pound beets

8 ounces goat cheese

2 ounces lemon thyme

1/4 cup chopped chives

1 tablespoon chopped garlic

1 bunch asparagus

1 tablespoon olive oil

Salt and pepper

1-ounce roasted red pepper, julienned

10 yellow pear tomatoes, sliced in half

1 tablespoon truffle oil