Roasted Asparagus with Goat Cheese and Almonds
This roasted asparagus with honey Dijon sauce, goat cheese and toasted almonds has layers of delicious flavor.
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.