About this recipe:This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.
Jen in da Northwoods
1 bunch fresh asparagus
2 tablespoons extra virgin olive oil
sea salt to taste
60g coarsely chopped walnuts
85g crumbled Gorgonzola cheese
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Method Prep:5min › Cook:15min › Ready in:20min
Preheat the oven to 200 C / Gas mark 6.
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.
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.
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!
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.
Allow to cool slightly. Serve at room temperature for best flavour.