Roasted Asparagus with Walnut Gremolata and Goat Cheese
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!
Servings: 4
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.
Notes
TIP:
- 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.
- The gremolata can be made ahead of time. I recommend no longer than 24 hours ahead because the nuts will soften.
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