Asparagus with Gorgonzola and roasted walnuts

    (21)
    20 min

    This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.


    18 people made this

    Ingredients
    Serves: 4 

    • 1 bunch fresh asparagus
    • 2 tablespoons extra virgin olive oil
    • sea salt to taste
    • 60g coarsely chopped walnuts
    • 85g crumbled Gorgonzola cheese

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 200 C / Gas mark 6.
    2. Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick swiss roll tin works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with sea salt.
    3. Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
    4. About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
    5. Remove asparagus and walnuts from the oven. Divide asparagus among four small plates. While asparagus is still hot, sprinkle with the gorgonzola and the roasted walnuts.
    6. Allow to cool slightly. Serve at room temperature for best flavour.

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    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (16)

    by
    12

    This is fantastic and SO easy. Can be served hot or cold. I also tossed on dried cranberries for more color and to complement the gorganzola. SUPER recipe!!  -  02 Nov 2010  (Review from Allrecipes US | Canada)

    by
    8

    Great recipe. Had guests over and wanted something a little different for our veggie dish. I didn't use any salt but added balsamic vinegar to the dish. People were fighting over the last of the asparagus. Thanks!  -  12 Mar 2011  (Review from Allrecipes US | Canada)

    by
    7

    This was great! Used pecans instead (because I thought we had walnut but didn't) and it still was very good! Definitely recommend  -  31 Jan 2011  (Review from Allrecipes US | Canada)

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