Coupon Clipping Cook

Honey Dijon Asparagus with Goat Cheese & Almonds

An easy side dish with layers of flavor that’s a delicious addition to your dinner any day of the week.

It’s wonderful when asparagus is in season and are on sale for a great price.  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-sized diameter asparagus spears so they still have a crunch to them after being lightly roasted in the oven (rather than the smaller diameter sized asparagus).

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!

Let’s check out the ingredients.

1 bunch of asparagus (medium sized diameter 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)

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Asparagus:

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.

For the Honey Dijon Sauce (make while the asparagus is 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.

For the Toppings and Garnish:

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 Asparagus Recipes You May Like:

Bacon Wrapped Caramelized Sesame Asparagus by How Sweet It Is

Roasted Garlic and Asparagus Soup by Diethood

Slow Butter Braised Asparagus by Steamy Kitchen

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

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Print Recipe

Honey Dijon Asparagus with Goat Cheese and Toasted Almonds

An easy side dish with layers of flavor that's a delicious addition to your dinner any day of the week!

Course Side Dish
Cuisine American
Keyword Asparagus
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 3

Ingredients

For the Asparagus:

  • 1 bunch of asparagus, medium sized diameter 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

For the Honey Dijon Sauce:

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard

Toppings and Garnish:

  • 2 teaspoons fresh lemon juice
  • Honey Dijon sauce
  • 1/4 cup crumbled or small pieces of goat cheese (heaping 1/4 cup)
  • dashes fresh ground pepper
  • 1/4 cup coarsely cut toasted almonds
  • 2 teaspoons lemon zest optional

Instructions

For the Asparagus:

  1. Heat the oven to 425 degrees F. 

  2. 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.  

  3. Bake in a preheated oven for 14 minutes. The spears should still have a little crunch to them.  Transfer the asparagus on a serving plate.  

For the Honey Dijon Sauce (make while the asparagus is cooking):

  1. While the asparagus is in the oven, in a small bowl, add honey and Dijon mustard. Whisk together and set aside.

For the Toppings and Garnish:

  1. 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). 

  2. 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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