Best Roasted Asparagus With Goat Cheese And Walnut Lemon Gremolata Recipes

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ROASTED ASPARAGUS WITH HERB GOAT CHEESE



Roasted Asparagus with Herb Goat Cheese image

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Provided by Raquel Teixeira

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 4

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
  • Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g

ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE



Roasted Asparagus with Lemon and Goat Cheese image

After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
½ cup Swanson® Vegetable Broth
3 ounces soft goat cheese, crumbled
1 tablespoon lemon juice
1 teaspoon grated lemon zest

Steps:

  • Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
  • Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
  • Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 6.8 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 3.3 g, Sodium 154.5 mg, Sugar 3.4 g

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

Categories     Sauce     Cheese     Pasta     Roast     Goat Cheese     Asparagus     Boil

Yield serves 4

Number Of Ingredients 6

2 bunches asparagus (2 pounds), tough ends removed
5 tablespoons unsalted butter, cut into small pieces
Coarse salt and freshly ground pepper
12 ounces cavatappi or other short pasta shape
5 ounces fresh goat cheese, crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
  • Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
  • In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
  • Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.

BAKED ASPARAGUS WITH TOASTED WALNUTS



Baked Asparagus With Toasted Walnuts image

Make and share this Baked Asparagus With Toasted Walnuts recipe from Food.com.

Provided by RecipeNut

Categories     Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

2 1/2 lbs asparagus
salt
fresh ground pepper
1 tablespoon butter, cut in small pieces
3 tablespoons walnut oil or 3 tablespoons olive oil
1 1/2 tablespoons lemon juice
salt, to taste
fresh ground black pepper, to taste
4 tablespoons finely chopped walnuts, toasted

Steps:

  • To cook asparagus: Preheat oven to 300°F.
  • Break off woody stems of asparagus.
  • If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
  • (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish.
  • Sprinkle lightly with salt and pepper.
  • Dot with margarine.
  • Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
  • (Asparagus may be baked 1 day ahead and reheated in microwave.) To make topping: In a small bowl, whisk together oil, lemon juice, salt and pepper.
  • (Topping may be refrigerated overnight. Bring to room temperature before using.)
  • Before serving: Spoon topping over asparagus and sprinkle with walnuts.

Nutrition Facts : Calories 90.6, Fat 7.4, SaturatedFat 1.4, Cholesterol 3, Sodium 24.1, Carbohydrate 5.3, Fiber 2.5, Sugar 1.6, Protein 3.2

ASPARAGUS WITH GREMOLATA



Asparagus with Gremolata image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 7

2 1/2 pounds thin asparagus, trimmed
Salt
Extra-virgin olive oil, for drizzling
6 cloves garlic, crushed
2 lemons, zested
8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
1/2 cup flat-leaf parsley, a couple of generous handfuls

Steps:

  • Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
  • While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
  • Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.

ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY



Roasted Fresh Asparagus, Beets, and Goat Cheese Medley image

Nothing is as scrumptious as fresh asparagus nor roasted veggies. Full article by Cat Rooney/Epoch Times at http://www.theepochtimes.com/n3/99474-roasted-fresh-asparagus-beets-and-goat-cheese-medley/

Provided by CatsCooking

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
2 -3 small beets
1 tablespoon virgin oil
1 pinch salt & freshly ground black pepper
1 tablespoon fresh thyme, left on the stems (optional)
2 ounces goat cheese, with honey or 2 ounces seasoned goat cheese
2 tablespoons dried fruit (raisins or cranberries, apricots cut to small pieces)
2 tablespoons slivered almonds
parchment paper, to cover baking sheet

Steps:

  • Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
  • Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.

Nutrition Facts : Calories 153, Fat 9.6, SaturatedFat 3.6, Cholesterol 11.2, Sodium 109.5, Carbohydrate 12.4, Fiber 3.7, Sugar 4, Protein 7.1

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