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Asparagus with Gorgonzola and Roasted Walnuts

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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Ingredients

19 m servings 257 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  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.

Nutrition Facts


Per Serving: 257 calories; 22.7 g fat; 6.5 g carbohydrates; 9.3 g protein; 22 mg cholesterol; 313 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 21 Ratings

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Most helpful positive review

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!!

Most helpful critical review

Not the best recipe for asparagus I have ever had. I think I will go back to the old recipes I have.

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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!!

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 ...

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

What a classy mix of flavors. I couldn't get enough. Gorgonzola can be a bit overpowering, so I just lightly sprinkled it, as well as the walnuts, over the asparagus as a garnish. I didn't ev...

This is so delicious and easy. I did exchange the gorgonzola with romano. I made this as side dish to take to a friend. It makes a great take along since it can be served room temperature.

Fantastic! I had only one recipe that I really liked for asparagus, but this one actually topped that one! Like the idea of dried cranberries, I'll try that next time.

Excellent taste - very nice flavour - we marinated in the olive oil and salt for 30 minutes.

Very good. I used pecans and goat cheese because that is what I had. Will make this again and maybe even add to the holiday table!

WOW. So simple, but SO perfect. I toasted the walnuts in a dry skillet on the stove instead of in the oven so I could keep a closer eye on them, but other than that, made no changes. What an awe...