Ok, I went back and forth on whether this blue cheese roasted asparagus actually counted as a “recipe”. But it was so fantastic that I couldn’t resist snapping a few pics to share with you.
It is the result of more clean-out-the-fridge kitchen experimenting I have been doing lately in hopes of making better use of leftovers in the kitchen. I had half a bunch of asparagus leftover, and I always love having some sort of blue, gorgonzola or goat cheese on hand (any of those would work with this). So I did what I always love to do — roasted the asparagus. And then about halfway through its time in the oven, I tossed some blue cheese crumbles on top.
And I am convinced yet again that blue cheese is pretty much magical. :)
It paired perfectly with the flavor of the roasted asparagus, and also melted slightly to be a nice and soft topping. If you want it completely melted, just add it at the beginning of the roasting time. Easy peasy! Or wait, easy asparagusy?
What are some of your favorite ways to prepare roasted asparagus?
Blue Cheese Roasted Asparagus
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
Description
Blue cheese adds an extra delicious kick to roasted asparagus.
Ingredients
- 1 bunch (about 1 pound) asparagus, ends trimmed
- 1 Tbsp. olive oil
- salt and pepper
- 1/3 cup blue cheese crumbles
Instructions
- Preheat oven to 400 degrees.
- Lay out asparagus side-by-side in an even layer on a baking sheet covered with parchment paper or aluminum foil. Drizzle the asparagus evenly with oil, then sprinkle with generous pinch or two of salt, and lots of freshly-ground black pepper. Give the pan a few good shakes to coat the asparagus evenly.
When do you add the cheese
I toss asparagus with olive oil, balsamic glaze, fresh thyme, fresh garlic and marinate for a short while before putting on the grill. For my husband’s birthday earlier this week, I grilled asparagus and other vegetables in the oven, made fresh pasta and served it pasta primavera in a creamy garlic sauce.
Can’t wait to try this recipe! Looks yummy. BTW, love the name of your sight! :-)