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platter of Roasted Balsamic Asparagus with Goat Cheese and Toasted Walnuts on a weathered wood background

Roasted Balsamic Asparagus with Goat Cheese and Toasted Walnuts

This simple, quick dish celebrates the asparagus of spring and early summer by roasting and pairing it with goat cheese and toasted walnuts. Did I mention it's done in 20 minutes, start to finish?
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6 servings
Calories 170kcal
Author Toni Dash


  • 1 bunch (about 1 pound) Asparagus
  • 2 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 2 ounces Goat Cheese , crumbled
  • 1/3 cup Walnut pieces (preferably halves or larger pieces)
  • Salt and pepper


  • Preheat oven to 400 degrees
  • Cover a baking sheet with foil (shiny side up). Rinse asparagus and break or cut the bottom of the stalk.
  • Place the asparagus on the baking sheet in a single layer. Brush the asparagus with the olive oil, salt and pepper lightly and place in the heated oven for 10 minutes.
  • While the asparagus cooks, place the walnuts in a small dry skillet over medium-high heat and stir constantly for 2-3 minutes until the walnuts being to brown. Remove from heat.
  • Allow the walnuts to cool until they can be handled and then chop them into small pieces. Set aside.
  • Remove asparagus from oven and allow it to sit for about 5 minutes. Place the asparagus on a serving platter and brush with the balsamic vinegar. Place crumbled goat cheese and toasted walnuts on top of the asparagus and serve warm.


Calories: 170kcal | Carbohydrates: 2g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 54mg | Potassium: 51mg | Fiber: 0g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.7mg