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Asparagus with Gorgonzola and Roasted Walnuts

Asparagus with Gorgonzola and Roasted Walnuts

  • Prep

    5 m
  • Cook

    14 m
  • Ready In

    19 m
Jen in da Northwoods

Jen in da Northwoods

This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 22 mg
  • 8%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
  3. Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
  4. About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
  5. Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
  6. Allow to cool slightly. Serve at room temperature for best flavor.
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Reviews

littlekinder
11

littlekinder

11/4/2010

This is fantastic and SO easy. Can be served hot or cold. I also tossed on dried cranberries for more color and to complement the gorganzola. SUPER recipe!!

KarinS
6

KarinS

3/15/2011

Great recipe. Had guests over and wanted something a little different for our veggie dish. I didn't use any salt but added balsamic vinegar to the dish. People were fighting over the last of the asparagus. Thanks!

kpinkprincess
6

kpinkprincess

1/31/2011

This was great! Used pecans instead (because I thought we had walnut but didn't) and it still was very good! Definitely recommend

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