This roasted asparagus with honey Dijon sauce, goat cheese and toasted almonds has layers of delicious flavors.

Honey Dijon Asparagus

The asparagus in this recipe is roasted and tastes great when cooked with a light coating of olive oil, salt and pepper.

After it’s roasted, the asparagus is topped 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 because it tastes so good.

About this Recipe

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.

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 or chilled.

Just roast the asparagus ahead of time and store it in the fridge until assembling the dish before serving.

Let’s check out the ingredients.

One 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

HOW TO MAKE THIS RECIPE

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

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 (at 425 degrees F.) 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.

Serve warm or at room temperature.

Honey Dijon Asparagus

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Honey Dijon Asparagus and Goat Cheese

Roasted Asparagus with Goat Cheese and Almonds

This roasted asparagus with honey Dijon sauce, goat cheese and toasted almonds has layers of delicious flavor.
5 from 1 vote
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Yield: 3 Servings
Prep: 10 minutes
Cook: 16 minutes
Total: 26 minutes

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

Instructions

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.  
  • 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):

  • 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:

  • 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, toasted almonds and lemon zest.
  • Serve while the asparagus is still warm or at room temperature.
Author: Nancy@CouponClippingCook
Course: Side Dish
Cuisine: American
Keyword: Asparagus

Serving Suggestions

Serve this asparagus as a side dish or appetizer.

Recipes with Roasted Vegetables

Here are more recipes with roasted vegetables you may like “Roasted Beet Salad with Blueberries and Dijon Mustard Dressing“, “Roasted Vegetable and Pepperoni Wrap” and “Roasted Asparagus and Tomato Garlic Bread Grilled Cheese“.

Other Asparagus Recipes

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Roasted Garlic and Asparagus Soup by Diethood

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