This simple and elegant Roasted Asparagus with walnut gremolata and goat cheese is a lovely way to showcase spring asparagus. Serve it at your next dinner party and pair it with a favorite main—your guests will praise the flavors.
“This recipe is amazingly delicious as is!”
Why This Recipe Is a Keeper
Roasting is one of the best ways to prepare asparagus: it’s fast, effortless and brings out concentrated, bright flavor. Roasting slightly caramelizes the tips while keeping the stalks tender inside.
Asparagus loses some water when roasted, concentrating its natural taste and creating a delicious texture contrast between crisp tips and tender stems.
Top it with a walnut gremolata and crumbled goat cheese for contrast: bright lemon zest, crunchy walnuts and creamy, tangy goat cheese make each bite memorable.
This roasted asparagus recipe is:
- Easy
- Elegant
- Showstopping
What Is a Gremolata?
Gremolata is an Italian condiment and garnish that adds a final burst of freshness to many dishes. Traditional gremolata combines parsley, garlic and lemon zest. It’s famously served with osso buco to brighten the rich braised meat; here, a walnut-lemon gremolata adds texture and brightness to roasted asparagus.
What to Look For When Buying Fresh Asparagus
- Choose bright green stalks with firm, closed tips and no shriveling.
- The stalks should be fairly rigid when bent.
- Avoid asparagus that shows signs of moisture on the tips; moisture speeds deterioration.
- Use asparagus within 1–2 days when possible. To store longer, trim about ½ inch from the bottom and stand the bunch in a jar of water, loosely covered with a plastic bag.
How to Make Roasted Asparagus with Walnut Gremolata and Goat Cheese
Recipe Ingredients
Below are the ingredients you’ll need. Quantities are listed in the recipe card further down.
Ingredient Notes and Substitutions
- Asparagus: Small to medium stalks work best. If you find very thick asparagus, peel the lower part of the stalks after trimming the tough ends so they roast evenly. The USDA classifies asparagus by width if you need a guide.
- Goat cheese: Use crumbled goat cheese for easy scattering and even melting.
- Walnuts: Walnuts add a pleasant crunch and nutrition; pistachios or macadamia nuts can be used as alternatives if preferred.
Step-By-Step Instructions
- Gather and prep all ingredients.
- Preheat the oven to 400°F (200°C).
- Arrange asparagus on a rimmed baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper.
- Roast for about 10 minutes, or until tender and slightly caramelized. Thicker stalks may need longer or a slightly higher temperature.
- While the asparagus roasts, combine finely chopped walnuts, chopped parsley, lemon zest, minced garlic, salt and pepper in a small bowl to make the walnut gremolata.
- When the asparagus is done, immediately drizzle with lemon juice and sprinkle with crumbled goat cheese. Return the pan to the oven for 1–2 minutes to warm the cheese slightly.
- Transfer the asparagus to a serving platter, spoon the walnut gremolata over the top and serve immediately. Garnish with lemon wedges if desired.
That’s it: a straightforward roasted asparagus with walnut gremolata and goat cheese—elegant, flavorful and quick to make.
Chef Tips and Tricks
- To find where to trim, bend one stalk near the base until it snaps; use that point as a guide to trim the rest of the bunch.
- Save time by using pre-chopped walnuts if you prefer.
Recipe FAQs
It’s best freshly roasted. The cooking time is short, so make it near serving time. Reheating can overcook the asparagus. To save time, trim the asparagus in advance.
Yes—the gremolata can be prepared up to 24 hours ahead. Beyond that, the nuts may lose their crispness.
Storage
- Store leftovers in an airtight container in the refrigerator and consume within a couple of days.
Serve With
- Roasted asparagus pairs well with chicken, fish or pork and complements many Mediterranean-style mains.
Love Asparagus? Try These Ideas
- Arugula, Egg and Asparagus Salad with Lemon Vinaigrette
- Cream of Asparagus Soup with Curry
- Asparagus Cordon Bleu
- Asparagus, Spring Onion and Fontina Tart
Explore more vegetable side dishes and seasonal recipes to make the most of fresh produce.
Roasted Asparagus with Walnut Gremolata and Goat Cheese
Equipment
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Chef knife
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Cutting board
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Rimmed sheet pan
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Mixing bowl
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
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Preheat oven to 400°F (200°C).
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Place asparagus on a baking sheet, drizzle with olive oil and season with salt and black pepper. Roast for 10 minutes or until desired doneness; thicker asparagus may require more time.
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While asparagus roasts, combine walnuts, parsley, lemon zest, garlic, salt and pepper in a small bowl to make the gremolata.
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When asparagus is ready, drizzle with lemon juice and top with crumbled goat cheese. Return to the oven for 1–2 minutes to warm the cheese.
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Transfer to a serving platter, spoon the walnut gremolata over the asparagus and serve immediately. Garnish with lemon wedges if desired.
Notes
- To determine how much to trim, bend one stalk near the base until it snaps—cut the rest at that point for even stalks.
MAKE AHEAD:
- The gremolata can be made up to 24 hours ahead; beyond that the nuts may lose their crunch.
Nutrition
Nutritional values are estimates and may vary depending on ingredients and portion sizes.
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