Author Notes
Whenever we have a dinner party, I always seem to forget something. Sometimes it’s a garnish; other time’s it’s finishing salt. Once (okay, maybe twice) it was an entire course. At our last dinner party I put the goat cheese for this asparagus recipe in the freezer and forgot it was there.
When it was time to serve the asparagus, the goat cheese was as hard as a rock. Instead I served the asparagus with some red onions I was pickling for something else. It was delicious and I loved the colors. The next day, I roasted more asparagus and topped it with both the onions and goat cheese and decided it was a keeper. - lorinarlock
—Lori Lyn Narlock
Test Kitchen Notes
Layers of flavor abound in this simple dish. The instructions for the seasoning and roasting are precise; the asparagus has a crisp bite and a hint of a fried crunch at the tips. The goat cheese adds a lovely creamy tang to complement the lightness of the vegetables. The pickled onions add a vibrant visual contrast to the dish, as well as a touch of tartness from the citrus and vinegar. Great to crunch up plain roasted (like fries!), or elegantly served with the suggested pairings. This is the kind of dish you might want to make when alone, so that you can have the entire portion all to yourself! It’s addictive, so make sure to multiply portions generously if serving to guests! - Panfusine —Panfusine
Ingredients
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1/2
small red onion
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2 tablespoons
fresh lemon juice
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2 tablespoons
rice wine vinegar
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1 pound
thin-stalk asparagus
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2 tablespoons
olive oil
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Sea salt and freshly ground pepper
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2 ounces
fresh goat cheese
Directions
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Place the onion on a flat surface and cut off the top. Peel away the dried outer layers. Cut into thin slices. Put in a small bowl and add the lemon juice and vinegar. Stir to combine. Let sit 30 minutes. Drain in a colander and set aside.
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Preheat the oven to 425°F.
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Put the asparagus on a baking sheet and pour the olive oil over the top. Toss to coat the asparagus. Sprinkle with salt and pepper. Spread the asparagus out into a single layer and bake just until tender, about 8 minutes for stalks less than 1/2-inch in diameter. Add 3 minutes for stalks more than 1/2-inch in diameter and 6 minutes for stalks 1-inch in diameter.
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Transfer the asparagus immediately to a cool plate to stop the cooking. Arrange the onions over the asparagus and crumble the goat cheese over the top of the onions.
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