Roasted Asparagus with Goat Cheese

Roasted Asparagus with Goat cheese


  • 1 bunch fresh asparagus, ends trimmed
  • 1 Tbsp extra virgin olive oil, or as needed
  • Salt to taste
  • ½ cup balsamic vinegar
  • ⅓ cup walnuts (optional)
  • Meyer Lemon Goat cheese, crumbled


  1. Preheat oven to 400°F and arrange trimmed asparagus on a baking sheet.
  2. Drizzle lightly with olive oil, season with salt, and move the asparagus around to coat all spears.
  3. Bake for 8 to 10 minutes, or until fork tender.
  4. While the asparagus roasts, add balsamic vinegar to a small heavy saucepan and place it over medium heat. Cook until boiling, then quickly reduce heat as needed to keep it at a low boil.
  5. Simmer, stirring frequently, until it reduces by half and is slightly syrupy (about 4 to 6 minutes). Set aside and allow to thicken.
  6. Place walnuts in a dry nonstick pan and heat over medium-low heat. Cook, stirring occasionally, until lightly toasted. Remove from the heat and set aside.
  7. Once partially cooled, transfer nuts to a cutting board and coarsely chop.
  8. Transfer the roasted asparagus to a serving platter. Sprinkle with the crumbled goat cheese and toasted walnuts. Drizzle the balsamic reduction over the dish and serve immediately.