• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Side Dishes - Vegetables

    By Carol Published: Apr 12, 2023 Modified: Apr 12, 2023 | This post may contain affiliate links. Please read my disclosure.

    Roasted Asparagus with Walnut Gremolata and Goat Cheese

    Jump to Recipe
    4.45 from 9 votes
    25 minutes minutes

    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.

    TABLE OF CONTENTS: Click the Icon to Find the Info You Need FAST

    • Why This Recipe is a Keeper!
    • What is a gremolata?
    • What to Look For When Buying Fresh Asparagus:
    • How to Make Roasted Asparagus with Walnut Gremolata and Goat Cheese:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tips and Tricks:
    • Frequently Asked Questions:
    • Storage:
    • Serve with:
    • Love asparagus?  Be sure to try these other beautiful asparagus recipes!
    • Roasted Asparagus with Walnut Gremolata and Goat Cheese
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Nutrition

    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:

    • 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.)
    Asparagus on rimmed baking sheet before being roasted.
    Roasted asparagus on rimmed baking sheet.
    • 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:

    • Easy Skillet Mediterranean Chicken
    • 40 Clove Garlic Chicken
    • Chicken Spinach and Artichoke Puff Pastry Parcels
    • Chicken Cannelloni with Spinach and Artichokes
    • Baked Tilapia with Spinach Pecan Pesto
    • Shrimp Scampi with Artichokes
    • Braised Pork Loin Roast in Dijon Mustard Sauce
    • Sicilian Stuffed Pork Chops with White Wine and Caper Sauce

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

    • Arugula, Egg and Asparagus Salad with Creamy Lemon Vinaigrette - Overhead hero shot of salad on white plates and white background
      Arugula Egg and Asparagus Salad with Creamy Lemon Vinaigrette
    • Cream of Asparagus and Leek Soup with Curry in black bowl garnished with chives.
      Cream of Asparagus Soup with Curry
    • Photo of Asparagus Cordon Bleu in white rectangular baking dish on blue background.
      Asparagus Cordon Bleu
    • Asparagus, Spring Onion and Fontina Tart - Straight-on hero shot of tart garnished with lemon zest and balsamic vinegar
      Asparagus Onion and Fontina Tart

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

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

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

    Roasted Asparagus with Walnut Gremolata and Goat Cheese

    4.45 from 9 votes
    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!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 13 minutes mins
    Cook Time 12 minutes mins
    Total Time 25 minutes mins
    Course Side Dishes - Vegetables
    Cuisine Italian
    Servings 4
    Calories 201 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Rimmed Sheet Pan
    • Glass Mixing Bowls

    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 - toasted if desired
    • ¼ cup chopped fresh parsley
    • Zest of 1 large lemon
    • 1 clove garlic - minced
    • 1 tablespoon lemon juice
    • ⅓ 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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Vegetables

    • Two serving utensils serving up Fried Cabbage with Bacon from white enamel cast iron skillet.
      Fried Cabbage with Bacon
    • Four wedges of Curry Roasted Cauliflower Wedges with Cilantro Chutney in white bowl with lemon wedges.
      Roasted Curry Cauliflower Wedges with Cilantro Chutney
    • Instant Pot Artichokes (With Garlic Butter) in white oval serving bowl with lemon wedges.
      Instant Pot Artichokes (With Garlic Butter)
    • Roasted Onions on round plate.
      Roasted Onions (Muffin Pan Method)
    5.2K shares
    • Share165
    • Tweet
    • Yummly
    • Email

    Categories: Side Dishes - Vegetables

    Reader Interactions

    Comments

    1. Jim Huff says

      April 16, 2023 at 9:23 am

      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!

      Reply
      • Carol says

        April 16, 2023 at 10:31 am

        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!

        Reply
    2. Anonymous says

      April 06, 2019 at 12:54 pm

      5 stars

      Reply
    3. Kim @ The Baking ChocolaTess says

      April 20, 2017 at 10:08 am

      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! 🙂

      Reply
      • Carol says

        April 20, 2017 at 6:46 pm

        Thanks, Kim! Your site is drool-worthy, too! So nice to have met you and hope to see you again soon!

        Reply
    4. Heather says

      April 03, 2017 at 10:04 am

      what a show stopper of a side dish

      Reply
      • Carol says

        April 03, 2017 at 4:59 pm

        Thanks, Heather!

        Reply
    5. Michelle says

      April 03, 2017 at 7:40 am

      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!

      Reply
      • Carol says

        April 03, 2017 at 4:59 pm

        Thanks, Michelle! I know... can't get enough roasted asparagus in the spring!

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 21 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    LET'S CONNECT!

    • Pinterest
    • Facebook
    • Twitter
    • Instagram
    • Mail

    READER FAVES

    • Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.
      Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • Overhead shot of potato salad in wood bowl on blue background garnished with parsley
      French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
      Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel
      Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans in white oval baking dish with serving spoon on cooling rack with blue striped towel.
      Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake - Overhead shot on blue background with some served up into bowls
      Southwestern Lentil and Brown Rice Bake
    • Finished Roasted Poblano Corn Chowder in blue Dutch oven with soup ladle bacon, cilantro and lime wedges in small bowls.
      Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls overhead shot of entire pan
      Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes - Straight-on hero shot on white background garnished with fresh thyme
      Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Smashed Turnips - Stacked on metal tray and sprinkled with chives
      Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 165Facebook
    • Pinterest
    5217 shares