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Honey Dijon Asparagus and Goat Cheese

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!
5 from 1 vote


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


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.