Roasted Asparagus with Balsamic, Goat Cheese and Toasted Walnuts

Roasted Asparagus with Balsamic, Goat Cheese and Toasted Walnuts

  • Servings: 1-2
  • Difficulty: Easy
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Prep: 10 mins | Oven: 200 °C / 400 °F


Acknowledgment: Kudos to Valerie’s Kitchen!


  • 1-2 bunches fresh asparagus, ends snapped off
  • Olive oil, as needed
  • Salt, to taste
  • 1/2 cup balsamic vinegar
  • 1/3 walnuts, roughly chopped
  • 3 ounces goat cheese, crumbled


  1. Arrange the asparagus on rimmed baking sheet, drizzle lightly with olive oil and season to taste with salt. Roast 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.
  2. Meanwhile, add balsamic vinegar to a small heavy saucepan. Heat over medium heat until boiling. Keep at a low boil, while stirring, until it reduces by half. Set aside. It will thicken considerably as it cools.Place walnuts in a dry non-stick pan and heat over medium low heat, till lightly toasted. Remove from heat and set aside. When they’ve cooled slightly, transfer them to a cutting board and coarsely chop.
  3. Transfer roasted asparagus to a serving dish. Sprinkle with crumbled goat cheese and toasted walnuts. Drizzle balsamic reduction over the top and serve.