Roasted Asparagus with Walnut Gremolata and Goat Cheese

4.55 from 11 votes
25 minutes
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This easy and elegant Roasted Asparagus recipe with Walnut Gremolata and Goat Cheese is a beautiful and tasty way to showcase this springtime jewel! Serve it at your next dinner party and enjoy the accolades from your guests!

Roasted Asparagus with Walnut Lemon Gremolata and Goat Cheese on oval white platter with lemon wedges and serving utensils.

Why This Recipe is a Keeper!

Roasting asparagus is probably the most perfect cooking method for asparagus. It’s quick, easy and brings out all the flavor of this springtime jewel!

When roasted, the flavor of asparagus is more concentrated than when boiled or blanched. The tips become slightly caramelized and crisp while remaining tender on the inside.

The roasting process also causes some of the water in the asparagus to evaporate, which concentrates the flavor even further.

What could be better?

A walnut gremolata with goat cheese!

The lemon complements the asparagus perfectly, the walnuts provide crunch and the goat cheese adds creamy, delightful tanginess.

This roasted asparagus recipe is:

  • Easy!
  • Elegant!
  • Showstopping!

Let’s make it!

Roasted Asparagus with Walnut Lemon Gremolata and Goat Cheese on white oval platter with lemon wedges.

But first…

What is a gremolata?

Gremolata, an Italian blend that is part condiment and part garnish, is frequently utilized to add a final burst of flavor to dishes. It is typically made with parsley, garlic and lemon zest. The best-known use is with the Italian Osso Buco recipe, which provides a refreshing, lively touch to the savory, braised meat dish.

What to Look For When Buying Fresh Asparagus:

  • Make sure the asparagus you’re buying is bright green with no sign of shriveling.
  • It should be difficult to bend.
  • The tips should be closed and have no sign that the asparagus came into contact with water (the tips deteriorate and get mushy rapidly when in contact with moisture).  This can be a little tricky if the market sprays its produce.
  • Once home, use within 1 to 2 days. If you need to store it longer, cut approximately ½-inch from the bottom, then place in a glass or jar of water and cover it loosely with a plastic bag.
Bunch of asparagus tied with twine.

How to Make Roasted Asparagus with Walnut Gremolata and Goat Cheese:

Recipe Ingredients:

Here’s everything you’ll need to make this roasted asparagus recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Roasted Asparagus with Walnut Lemon Gremolata and Goat Cheese in glass bowls.

Ingredient Notes and Substitutions:

  • Asparagus: I like to use small to medium-width asparagus for this recipe, but not “pencil thin,” which you see right at the beginning of the asparagus season. If large or very large is all you can find, use a vegetable peeler to remove some of the bottom stalks after trimming the tough ends. The USDA lists the following for asparagus widths:
    • Very Small: Less than 5/16 inch
    • Small: 5/16 to less than 8/16 inch
    • Medium: 8/16 to less than 11/16 inch
    • Large: 11/16 to less than 14/16 inch
    • Very Large: 14/16 inch and up
  • Goat Cheese: Use crumbled goat cheese for ease. It’s difficult to “crumble” a log of goat cheese.
  • Walnuts: Walnuts are a super healthy nut, according to Healthline.com, so do use them if possible. If you prefer a different type of nut, pistachios or macadamia nuts would work well in this recipe.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Preheat your oven to 400 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 the 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.
Walnut Lemon Gremolata in glass bowl.
  • When the asparagus is ready, immediately drizzle with lemon juice and top with goat cheese.
  • Place the pan back in the oven for 1 to 2 minutes for the goat cheese to warm through.
Roasted asparagus sprinkled with goat cheese.
  • Transfer to a serving platter and top with the Walnut Gremolata. Serve immediately.
Roasted Asparagus with Walnut Lemon Gremolata and Goat Cheese on white oval platter.
  • Garnish the asparagus with gremolata with lemon wedges if desired.

That’s it! A lovely roasted asparagus recipe with gremolata. Easy, oh-so-elegant and delicious!

Roasted Asparagus with Walnut Lemon Gremolata and Goat Cheese on white oval platter on an angle with lemon wedges, serving utensils and bowl of gremolata.

Chef Tips and Tricks:

  • To determine how much to trim asparagus, bend one of the stalks near the bottom until it breaks. It breaks where you should cut the remainder, as they’re all typically the same size in the bunch and were probably growing next to each other.
  • To save time, purchase pre-chopped walnuts.
Roasted Asparagus with Walnut Lemon Gremolata and Goat Cheese on white oval platter with lemon wedge.

Frequently Asked Questions:

Can I make a roasted asparagus recipe ahead of time?

I don’t recommend it. The roasting process is so short that roasted asparagus is easy to make shortly before you’re ready to serve. Reheating roasted asparagus can cause it to overcook. To save time, have the asparagus trimmed and ready to cook.

Can I make the gremolata ahead of time?

Yes! This part of the dish can be made ahead of time. I recommend no longer than 24 hours ahead because the nuts will soften.

Roasted Asparagus with Walnut Lemon Gremolata and Goat Cheese with lemon wedges, serving utensils and bowl of gremolata.

Storage:

  • Store leftovers in the refrigerator.

Serve with:

Love asparagus?  Be sure to try these other beautiful asparagus recipes!

Get all my vegetable side dish recipes at: Vegetable Side Dish Recipes – From A Chef’s Kitchen

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Roasted Asparagus with Walnut Lemon Gremolata and Goat Cheese on white oval platter with lemon wedges.

Roasted Asparagus with Walnut Gremolata and Goat Cheese

4.55 from 11 votes

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By: Carol | From A Chef’s Kitchen
Easy and elegant Roasted Asparagus with Walnut Gremolata and Goat Cheese is a beautiful and tasty way to showcase this springtime jewel! Serve it at your next dinner party and enjoy the accolades from your guests!
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Course Side Dishes – Vegetables
Cuisine Italian
Servings 4
Calories 201 kcal

Ingredients
  

  • 1 large bunch asparagus - approximately 1 pound, tough ends trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/3 cup finely chopped walnuts - toasted if desired
  • 1/4 cup chopped fresh parsley
  • Zest of 1 large lemon
  • 1 clove garlic - minced
  • 1 tablespoon lemon juice
  • 1/3 cup crumbled goat cheese
  • Lemon wedges - for garnish, optional

Instructions
 

  • Preheat oven to 400 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 through.
  • Transfer to a serving platter and top with Walnut Lemon Gremolata. Serve immediately. Garnish with lemon wedges if desired.

Nutrition

Serving: 1 | Calories: 201kcal | Carbohydrates: 6g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 303mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1364IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 3mg

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.

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Recipe Rating




9 Comments

  1. 5 stars
    This recipe is amazingly delicious as is! The night I made it was after an over-indulged lunch and our appetites weren’t so big. So I created a salad of Arugula and Treviso dressed with a smidge of Olive Oil and Lemon then topped it with the Asparagus and Gremolata and added a few slices of Prosciutto rolled up. A quick drizzle of Walnut Oil and dinner was delicious! It was a tasty light meal with Asparagus as the star! Thanx, Carol Borchardt for another great recipe!

    1. Hi, Jim, Thanks so very much and your light dinner sounds totally amazing! I love how you worked this into a salad. Thanks again and appreciate you!

  2. 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!