Honey Dijon Asparagus with Goat Cheese and Toasted Almonds

Asparagus is in season and the sale prices have been great lately, just under a dollar per pound.

Each time I see asparagus on sale I’m thinking I’d better grab some before the prices go up again.

So I do and then it goes on sale again the next week which means asparagus is taking over my fridge.

This also means that I for sure need to change up how I prepare it or I’ll get tired of it.

Or maybe it’s okay to get tired of it, but just not until the prices go up again.  I’m okay with that kind of timing.

Roasted asparagus tastes so good when cooked with a light coating of olive oil, salt and pepper.

This recipe adds to the goodness by topping roasted asparagus with a touch of lemon juice, a quick and easy honey Dijon sauce, goat cheese and crunchy toasted almonds.

It’s a must to get each one of these toppings in every bite.  They taste wonderful together.

This dish is especially good with medium-size asparagus spears so they still have a crunch to them after being lightly roasted in the oven.

Maybe this recipe could be referred to as an asparagus salad of a sort because it doesn’t have to be served warm, it’s actually delicious when served at room temperature.

This is great for making ahead of time too.  Just roast the asparagus ahead of time and store it in the fridge until assembling the dish before serving.

If feeding a crowd, think of how pretty this asparagus dish would be on a big platter.

Before we move on to the ingredients and how to make it….a big thank you for visiting CCC!

So let’s check out the ingredients.

1 bunch of asparagus (medium-size spears), olive oil, sea salt, fresh ground black pepper, honey, Dijon mustard, fresh lemon juice, goat cheese, coarsely cut toasted almonds, and lemon zest (optional).

Here’s how to make it.

Preheat the oven to 425 degrees F.

Trim the end of the spears off and discard.  Lay the spears flat on to a parchment paper-lined cookie sheet.

Drizzle olive oil on the asparagus.

Turn each spear around to coat all sides of the asparagus with olive oil.

Add salt…

…and pepper to all sides of the asparagus.  Bake in a preheated oven for 14 minutes.

The spears should still be a little crispy after cooking.

While the asparagus is in the oven, in a small bowl, add the honey and Dijon mustard.

Whisk together and set aside for a moment.

Lay the asparagus on a serving dish and top with fresh lemon juice.

Then,

drizzle the honey Dijon sauce on top of the asparagus spears….

….reserve about 1/3 of the sauce for use after adding the goat cheese.

Next,

top the asparagus with small pieces or crumbles of goat cheese and drizzle the remaining honey Dijon sauce on top.

Top with a couple dashes of freshly ground black pepper….

….toasted almonds, and lemon zest (optional).

Serve while the asparagus is warm or at room temperature.

Then enjoy.  yum.

More on Asparagus:

Garlic Butter Sautéed Asparagus by Rasa Malaysia

Lemony Roasted Asparagus by Cookie and Kate

Bacon Wrapped Caramelized Sesame Asparagus by How Sweet It Is

Chicken and Asparagus Lemon Stir Fry by Skinnytaste

Roasted Garlic and Asparagus Soup by Diethood

Slow Butter Braised Asparagus by Steamy Kitchen

Creamy Mushroom and Asparagus Pasta by Minimalist Baker

Cream of Asparagus Soup by Skinnytaste

Miso Ginger Asparagus by Steamy Kitchen

Brown Butter and Lemon Pasta with Bacon and Asparagus by Coupon Clipping Cook

Check out more recipes on the Food Blog Search

Honey Dijon Asparagus with Goat Cheese and Toasted Almonds

Yield: Serves 3

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Ingredients:

For the Honey Dijon Sauce:
2 tablespoons honey
2 tablespoons Dijon mustard

For the Asparagus:
1 bunch of asparagus (medium size spears; about 15 to 20 spears), base of spears trimmed and discarded
1 tablespoon olive oil
4 dashes salt (for the roasted asparagus)
4 dashes fresh ground black pepper (for the roasted asparagus)
2 teaspoons fresh lemon juice
Honey Dijon sauce
1/4 cup (heaping) crumbled or small pieces of goat cheese
2 dashes fresh ground pepper (for garnish when serving)
1/4 cup coarsely cut toasted almonds
2 teaspoons lemon zest (optional for garnish)

Directions:

For the Honey Dijon Sauce:
In a small bowl, add honey and Dijon mustard. Whisk together and set aside.

For the Asparagus:
Heat the oven to 425 degrees F. On a parchment paper-lined cookie sheet (with sides), lay out the asparagus so that each spear is setting flat on the pan. Drizzle olive oil on the asparagus and turn each spear so that the oil covers all sides. Add salt and pepper to both sides of the asparagus and bake in a preheated oven for 14 minutes. The spears should still have a little crunch to them. Lay the asparagus on a serving plate and top with fresh lemon juice, drizzles of honey Dijon sauce (reserve about 1/3 of the sauce for use again after adding the goat cheese). Then top the asparagus with small pieces (or crumbles) of goat cheese, drizzles of the remaining honey Dijon sauce, a couple dashes of freshly ground pepper and toasted almonds. Serve while the asparagus is still warm or at room temperature.

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