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A top down shot of asparagus with balsamic glaze, goat cheese, and walnuts on a platter.
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5 from 5 votes

Roasted Asparagus with Balsamic and Goat Cheese

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish, Vegetable
Cuisine: American
Servings: 6
Calories: 149kcal

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
  • 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: 149kcal | Carbohydrates: 10g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 157mg | Potassium: 359mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1282IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 4mg