Pickle & Preserve

Asparagus with Goat Cheese and Pickled Red Onion

May  9, 2011
3 Ratings
  • Serves 4
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

What You'll Need
  • 1/2 small red onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons rice wine vinegar
  • 1 pound thin-stalk asparagus
  • 2 tablespoons olive oil
  • Sea salt and freshly ground pepper
  • 2 ounces fresh goat cheese
  1. 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.
  2. Preheat the oven to 425°F.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • UTCobb
  • wssmom
  • Lori Lyn Narlock
    Lori Lyn Narlock
  • vvvanessa
  • dymnyno

8 Reviews

tjm November 30, 2014
This is a great and easy side dish and Looks very pretty on the plate. This time I made it and omitted the goat cheese because I paired it with a chicken and leek gratin.
Lori L. December 1, 2014
Thank you, tjm! That sounds like a delicious pairing!
UTCobb January 27, 2012
How would this pair as a side with some type of fish, with a tarragon flavored sauce of some sort?
Lori L. January 27, 2012
It would be a nice contrast in flavors. I'd use a bold-flavored fish like salmon or sea bass to make sure the other ingredients don't overpower the fish.
wssmom May 11, 2011
I didn't realize it was so easy to pickle onions! This looks delish!!
Lori L. May 10, 2011
Thank you for your nice comments. It is really pretty. We served it with a fantastic Syrah from Sequoia Grove at dinner and a white table wine at lunch. Try it and you might be surprised by its versatility with red wine.
vvvanessa May 10, 2011
this sounds like a great combination, and it makes for a very pretty dish.
dymnyno May 9, 2011
This sounds like a perfect combination of flavors...I love the tangy cheese and the sweet red onions with the asparagus. Beautiful colors, too! (Now if only asparagus paired with red wine!)