FARGO — With its bright flavors and simple nature, this week’s recipe for Honey Gorgonzola Roasted Asparagus is a perfect side dish.
Even better, its quick and easy preparation makes it a terrific option for busy weeknights, yet it is elegant enough to serve on special occasions, too.
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This recipe was inspired by one of my favorite salads at Sarello’s (our former restaurant), which featured hearts of romaine lettuce with asparagus spears, toasted walnuts, bell peppers and a velvety smooth honey Gorgonzola vinaigrette. Asparagus pairs beautifully with both honey and Gorgonzola cheese, and recently I found myself craving these flavors. However, the cold weather outside had me in no mood for salad, so I decided to try a new way to bring them together.
Roasted asparagus is a staple side dish in our home during the fall and winter months, and normally we make it with just a simple coating of extra-virgin olive oil, salt and pepper. This recipe begins with those ingredients and is finished with a sprinkling of honey, Gorgonzola cheese and chopped walnuts. The asparagus roasts alone, then I add the topping and continue roasting, just until the Gorgonzola begins to melt and the walnuts become fragrant. You want the cheese to appear melty, but not melted.
I use crumbled Gorgonzola for this recipe and toss it with the honey before adding it to the asparagus. My go-to Gorgonzola cheese is AmaGorg crumbles, produced by the Caves of Faribault in Minnesota. I love the creamy, mellow tone of Gorgonzola, but you could also use blue cheese crumbles or buy a slab of cheese and crumble it yourself.
The walnuts add a wonderful crunch to the side dish. I do not mix them with the cheese and honey but add them to the asparagus separately so that they will toast evenly in the oven. You could also toast the walnuts separately and add them to the dish just before serving, but why make extra work for yourself?
Quality asparagus can be difficult to find during the off-season months, and my favorite source locally is Sam’s Club, where the price is consistently affordable, and the spears are rarely ever thick or woody. I always remove the woody ends of the spears and freeze them to use later to make our Asparagus Blue Cheese Soup (another favorite from Sarello’s and this column).
This side dish would pair well with a wide variety of main courses, like roast pork and chicken, and if I were to serve it with steak, I would double the amount of Gorgonzola and honey and serve it right on top. Rustically elegant, easy and delicious, this Honey Gorgonzola Roasted Asparagus is an every night dinner winner.
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Honey Gorgonzola Roasted Asparagus
Serves: 4
Ingredients:
- 1 bunch asparagus, washed and woody ends trimmed (about 12 ounces)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1/3 cup Gorgonzola cheese, crumbled
- 1 tablespoon honey
- ¼ cup walnuts, toasted
Directions:
Preheat oven to 400 degrees and position the oven rack in the center. Line a baking sheet with parchment paper or aluminum foil.
Lay the trimmed asparagus spears on the baking sheet in a single layer. Drizzle the olive oil over the spears and season them with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss the spears until they are evenly coated.
Place the baking sheet in the oven and roast the asparagus for 8 minutes. Remove from the oven and spoon the honey Gorgonzola mixture over the asparagus spears, then top with the chopped walnuts.
Return the sheet to the oven and continue to roast until some (but not all) of the Gorgonzola is melted and the walnuts become fragrant, about 5 to 7 minutes more. Remove from the oven and serve immediately.
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