Name: Roasted Asparagus with Balsamic and Goat Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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)

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!

A top down shot of asparagus with balsamic glaze, goat cheese, and walnuts on a platter.

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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.

Asparagus with goat cheese and balsamic glaze on a pink plate.

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, balsamic vinegar, goat cheese and other ingredients with text.

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.

Roasted asparagus with goat cheese, walnuts, and balsamic on a platter.

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.

Asparagus on a baking sheet and balsamic glaze in a saucepan.

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.

A top down shot of asparagus with balsamic and goat cheese on a pink platter.

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.

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