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My review
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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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!
- 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.
- 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 1621 Ratings
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Most helpful positive review
11/2/2010
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!!
Most helpful critical review
3/25/2010
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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11/2/2010
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!!
3/12/2011
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 ...
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
5/4/2010
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...
5/22/2007
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.
2/14/2011
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.
4/4/2010
Excellent taste - very nice flavour - we marinated in the olive oil and salt for 30 minutes.
7/5/2011
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!