Roasted Asparagus with Goat Cheese and Walnut Lemon Gremolata is a beautiful and tasty way to showcase this springtime jewel!
It’s asparagus time! I was grocery shopping for a client and saw that Kroger had asparagus for 99¢ per pound. I practically screamed!
99¢ per pound! With asparagus available at that price, spring had officially sprung in my world!
Even though we have a small asparagus patch, we have to collect what it produces for a week before enjoying enough for a meal. So I just HAD to buy…. oh, two bunches!
I LOVE roasted asparagus. Simply roasted with olive oil, salt and pepper is a side dish that’s tough to beat.
Except here.
I give you… Roasted Asparagus with Goat Cheese and Walnut Lemon Gremolata!
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How to make Roasted Asparagus with Goat Cheese and Walnut Lemon Gremolata:
- Before doing anything with asparagus, you will need to determine where the tough bottom stem and the tender top stem meet.
- To do that, take one spear and gently bend the bottom half. The spear will break off in that spot.
- Then, line up all the asparagus in the bunch and cut it to that length. Here’s more information from Real Simple on trimming asparagus.
- While the asparagus roasts, mix up the gremolata. A gremolata is an Italian condiment that consists mainly of lemon zest, parsley and garlic. I added the crunch and flavor of walnuts and mwaaaahhhh!
- Asparagus loves goat cheese! After removing the asparagus from the oven, I gave it a quick drizzle of lemon juice, then sprinkled it with goat cheese and returned it to the oven briefly just to warm the goat cheese.
- After plating, top with the gremolata.
Hello spring and hope you enjoy!
Love asparagus? Be sure to try these other beautiful asparagus recipes!
- Arugula, Egg and Asparagus Salad with Creamy Lemon Vinaigrette
- Cream of Asparagus and Leek Soup with Curry
- Asparagus Cordon Bleu
- Asparagus, Spring Onion and Fontina Tart
Roasted Asparagus with Goat Cheese and Walnut Lemon Gremolata
Ingredients
- 1 large bunch asparagus - approximately 1 pound, tough ends trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- ⅓ cup finely chopped walnuts
- ¼ cup chopped fresh parsley
- Zest of 1 large lemon
- 1 clove garlic - minced
- 1 tablespoon lemon juice
- ½ cup crumbled goat cheese
Instructions
- Preheat oven to 375 degrees. Place asparagus on a baking sheet, drizzle with olive oil and season to taste with salt and black pepper. Roast for 10 minutes or to desired doneness. (If your asparagus is thick, it may take longer or require a higher temperature.)
- While asparagus is roasting, combine walnuts, parsley, lemon zest, garlic and salt and black pepper to taste in a small bowl.
- When asparagus is ready, immediately drizzle with lemon juice and top with goat cheese. Place back in the oven for 1-2 minutes for the goat cheese to warm.
- Transfer to a serving platter and top with Walnut Lemon Gremolata. Serve immediately.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Anonymous says
Kim @ The Baking ChocolaTess says
Carol! I finally had a chance to stop by and check out your blog! Oh my land! Beautiful pictures lady and your food looks lovely! I really enjoyed meeting you at the Mediavine Conference and hope you are doing well! 🙂
Carol says
Thanks, Kim! Your site is drool-worthy, too! So nice to have met you and hope to see you again soon!
Heather says
what a show stopper of a side dish
Carol says
Thanks, Heather!
Michelle says
I know I am going to LOVE this recipe. In the spring, we roasted asparagus practically every week and I usually top it with a little feta and lemon juice, but this looks amazing! I can’t wait to try it!
Carol says
Thanks, Michelle! I know… can’t get enough roasted asparagus in the spring!