Roasted Asparagus with Walnut Gremolata and Goat Cheese

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!

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!

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.

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.

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.

• 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.

• Transfer to a serving platter and top with the Walnut Gremolata. Serve immediately.

• 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!

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.

Frequently Asked Questions:

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
• Cream of Asparagus Soup with Curry
• Asparagus Cordon Bleu
• Asparagus Onion and Fontina Tart

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

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