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This elegant but easy Roasted Asparagus with Balsamic and Goat Cheese is an impressive side dish that is worthy of any holiday menu. This quick asparagus recipe takes just 20 minutes to make!
Every time I make this roasted asparagus with a balsamic reduction, it takes me back to the first time I made it nearly 10 years ago. I served it on Easter and it really drew some ooohhhs and aaahhhs from the crowd. In fact, I think it was the most impressive of all the dishes on the menu, and it was a pretty nice spread if I do say so myself.
When you find a group of men crowding around the vegetable side dish, you know that you’re on to something. Especially when there is a delicious Maple Glazed Spiral Ham and great big dish of Scalloped Potatoes right next to it.
Simply roasted asparagus makes a frequent appearance on my weeknight menus. But, for special occasions, I love to dress it up with creamy crumbled goat cheese, toasted walnuts and a sweet and tangy balsamic reduction. It’s gorgeous on the table and the combination of flavors and textures is totally irresistible.
Ingredient Notes
- Asparagus – Choose asparagus with plump stalks and firm, well-formed buds. This recipe is best with slightly thicker asparagus spears like pictured above. Do your best to choose bunches with similar thickness so they will cook evenly.
- Extra virgin olive oil
- Kosher salt
- Balsamic vinegar – Once reduced, balsamic vinegar becomes quite sweet and syrupy, making it the perfect complement to the other ingredients.
- Walnuts
- Goat cheese – Pick up a log of goat cheese and crumble it yourself or buy a package of crumbled goat cheese. Both types are typically stocked in the deli section of most grocery stores.
How to Trim Asparagus
I use two methods for trimming the woody ends of the asparagus. Both work very well so use the method that works best for you.
- Grab a hold of a spear and start to bend it. You’ll feel that it has a natural breaking point so just snap it and discard the woody ends.
- Line up 5 or 6 asparagus spears on a cutting board so the tips are even and use a sharp knife to slice them to the desired length.
Roast the Asparagus
- Transfer the trimmed asparagus to a rimmed baking sheet and drizzle it with a little olive oil. No need to drown them, just give them a little oil to help the roasting process along. Move the asparagus spears around with your hands so that all the spears are coated and then season them with a little kosher salt.
- Place the baking sheet in a 400 degree oven and roast for 8 to 10 minutes. The total cooking time depends on the thickness of your asparagus spears.
How to Make Balsamic Reduction
Balsamic reduction may sound complex and difficult but it’s ridiculously simple. The process of reducing enhances all of the things we love about balsamic and it creates a rich, naturally sweet, thickened syrup.
- Add the balsamic vinegar to a small, heavy bottomed saucepan. Turn the heat to medium and bring it to a boil. Immediately reduce the heat as needed to keep the vinegar at a low boil and simmer for 4 to 6 minutes, stirring as needed to prevent it from burning.
- When the vinegar has reduced by about half and has a slightly syrupy consistency, remove the pan from the heat. The balsamic reduction with continue to thicken considerably as it cools.
A balsamic reduction is plenty sweet on its own but for a sweeter glaze, add a pinch of granulated or brown sugar.
Toast the Walnuts
- Place a small, nonstick pan over medium-low heat. Add the walnuts to the dry pan and cook and stir until they are lightly toasted. This will only take a couple of minutes and they can burn easily so stay with them and remove the pan from heat just as soon as they are nice and toasted.
- When they have cooled a bit, transfer them to a cutting board and coarsely chop them.
Assemble the Roasted Asparagus with Balsamic and Goat Cheese
Transfer the roasted asparagus to a serving dish and crumble the goat cheese over the top. Sprinkle with the toasted walnuts and drizzle the balsamic reduction over the top of the whole glorious thing.
More Holiday Side Dish Recipes You’ll Love
- Brown Sugar Dill Carrots
- Broccoli Pearl Onion Casserole
- Wild Rice Pilaf with Cranberries and Pecans
- Butter Lettuce Salad with Grapes and Gorgonzola
- Buttermilk Mashed Potatoes
Roasted Asparagus with Balsamic and Goat Cheese
5 from 6 votes
This elegant but easy Roasted Asparagus with Balsamic and Goat Cheese is an impressive side dish that is worthy of any holiday menu. This quick asparagus recipe takes just 20 minutes to make!
Course: Side Dish, Vegetable
Cuisine: American
Author: Valerie Brunmeier
Keyword: roasted asparagus with balsamic
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Prep Time:10 minutes minutes
Cook Time:10 minutes minutes
Total Time:20 minutes minutes
Servings: 6
Ingredients
- 2 bunches fresh asparagus, trimmed (see Notes below)
- 1 tablespoon extra virgin olive oil, or as needed
- ¼ teaspoon kosher salt, or to taste
- ½ cup balsamic vinegar
- ⅓ cup walnuts
- 3 ounces goat cheese, crumbled
Instructions
Preheat oven to 400 degrees F.
Roast the Asparagus
Arrange the trimmed asparagus on a rimmed baking sheet, drizzle lightly with olive oil, and move the asparagus around with your hands to coat all of the spears. Season to taste with salt.
Transfer the baking sheet to the oven and roast the asparagus until just barely fork tender, approximately 8 to 10 minutes. The cooking time will vary based on the thickness of the asparagus so watch closely to avoid overcooking.
Make the Balsamic Reduction
While the asparagus roasts, add the balsamic vinegar to a small heavy saucepan and place it over MEDIUM heat. Cook until boiling and then quickly reduce the heat as needed to keep it at a low boil. Simmer, stirring frequently, until it reduces by about half and is slightly syrupy. This should take about 4 to 6 minutes. Set aside. It will thicken considerably as it cools.
Toast the Walnuts
Place the 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. When they’ve cooled slightly, transfer them to a cutting board and coarsely chop.
Assemble the Roasted Asparagus with Balsamic and Goat Cheese
Transfer the roasted asparagus to a serving platter. Sprinkle with the crumbled goat cheese and toasted walnuts. Drizzle the balsamic reduction over the top and serve.
Notes
Two Methods for Trimming Asparagus
- Grab a hold of a spear and start to bend it. You’ll feel that it has a natural breaking point so just snap it and discard the woody ends.
- Line up 5 or 6 asparagus spears on a cutting board so the tips are even and use a sharp knife to slice them to the desired length.
Nutrition
Calories: 149 kcal · Carbohydrates: 10 g · Protein: 7 g · Fat: 10 g · Saturated Fat: 3 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 3 g · Cholesterol: 7 mg · Sodium: 157 mg · Potassium: 359 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 1282 IU · Vitamin C: 8 mg · Calcium: 68 mg · Iron: 4 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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Adapted from Boulder Locavore.
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