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    Home » Recipes » Dinner

    Quick and Easy Roasted Asparagus with Goat Cheese

    Modified: Apr 24, 2025 · Published: Apr 12, 2022 by Katy McAvoy

    I love when you share my recipes!

    114 shares

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    Skip to Recipe Watch the Video
    Roasted Asparagus with Goat Cheese.

    This easy and unique roasted asparagus recipe with goat cheese and balsamic will have even the most veggie-averse eaters in your family going back for seconds. 

    Roasted Asparagus with Goat Cheese
    Jump to:
    • What's in Roasted Asparagus with Goat Cheese
    • How to Make Roasted Asparagus with Goat Cheese
    • FAQs and Recipe Tips 
    • Serve your Roasted Asparagus with…
    • Cocktail Pairings 
    • More Delicious Recipes You’ll Love
    • Print the Recipe Card
    • Roasted Asparagus with Goat Cheese and Balsamic

    Asparagus with goat cheese is a great side dish for those meals that have fairly simple main courses, like roast chicken or grilled fish. The richness of the goat cheese is balanced with the tangy balsamic vinegar in this tasty veggie dish.

    Did you know… Michigan is the United States’ largest producer of asparagus! Asparagus season can start as early as mid-April in the mitten state. It’s the first green crop harvested each spring after all the snow is gone, with peak asparagus season happening in May. While it’s grown all over the state, the bulk is grown here in western lower Michigan. >More About Michigan Asparagus

    So why roast asparagus at 350 degrees f instead of in a hotter oven? Because so many other recipes cook at this temp! I LOVE when I can toss an entire meal in the oven and go sit down while the oven does the work. Which means I need recipes that work together at the same oven temperature. Oven roasting veggies on high heat is also the easiest way for me to forget about them and over cook them. 

    What's in Roasted Asparagus with Goat Cheese

    Ingredients for roasted asparagus with goat cheese.
    • Asparagus - Use only fresh asparagus for this recipe.
    • Olive oil - Choose your favorite brand.
    • Lemon - Fresh lemon always taste better. You'll need about half a lemon for this recipe.
    • Garlic powder and salt - Two of my favorite seasonings in just about any vegetable dish.
    • Goat cheese - Choose your favorite plain goat cheese for this recipe. Most grocery stores carry goat cheese in both log and crumble form. Either works here. If you're not a fan of goat cheese, swap it for ¼ cup of freshly grated Parmesan cheese or feta cheese. 
    • Balsamic vinegar - Choose a more expensive balsamic that’s thicker in texture and has a stronger, sweeter flavor. Don’t want to spend money on vinegar? You can substitute a store-bought balsamic reduction if you prefer. 

    How to Make Roasted Asparagus with Goat Cheese

    Wash the asparagus and remove the woody ends of the stems. 

    Place on a rimmed baking sheet lined with parchment paper. 

    Drizzle the asparagus with olive oil, lemon juice, garlic powder, and salt. 

    Asparagus on a baking sheet.

    Toss well to coat. Spread out into a single layer on the baking sheet. 

    Roast asparagus in a preheated oven at 350 degrees for 20-25 minutes. 

    Roasted asparagus on a baking sheet.

    NOTE: Cooking time will vary based on the thickness of your asparagus and preferred doneness. Start testing the asparagus after 15 minutes and roast until it pierces easily with a fork. 

    Remove from the oven and drizzle with balsamic vinegar. Toss to coat, then sprinkle the roasted asparagus with goat cheese. 

    Goat cheese and balsamic vinegar on roasted asparagus.

    Return to the hot oven for 2-3 minutes or until goat cheese is warm and slightly melted. 

    Serve immediately. 

    FAQs and Recipe Tips 

    Why is my roasted asparagus mushy?

    Overcooking asparagus will make it turn into mush, which is definitely NOT delicious. Asparagus is usually enjoyed crisp-tender or fork-tender. Crisp-tender still has a crunch to it. Fork-tender - which I recommend for this recipe - is when you can easily stick a fork into the asparagus, but it doesn’t completely fall apart. You can also watch for color change in your asparagus while it’s cooking. If it starts to change from bright green to a more dull, olive green color, check it asap! 

    Do you wash asparagus before roasting?

    Yes!! Always wash your produce, even if you picked it yourself in your own organic garden. Nothing ruins a recipe like grit from sand or dirt getting into your food. Asparagus is easy to wash in a little cold water. Then just give it a gentle pat dry before beginning the recipe. 

    Do I need to peel asparagus before eating it? 

    Nope. The thicker the stalk of asparagus, the tougher the outside of it is. Some people prefer to peel this outer layer away. I find this leads to mushy asparagus. The best way to avoid any need to peel asparagus is to buy the more tender, small stalks of asparagus - those about the thickness of your pinky finger. 

    Serve your Roasted Asparagus with…

    Honey Mustard Chicken
    Honey Mustard Chicken
    Parmesan Potato Rounds
    Parmesan Potato Rounds

    Cocktail Pairings 

    Lavender Lemon Drop Martini
    Lavender Lemon Drop Martini
    Cosmopolitan
    Cosmopolitan

    More Delicious Recipes You’ll Love

    • Apple, Bacon, and Goat Cheese Crostini is the Perfect Fall Appetizer
    • Creamy Roasted Red Pepper Dip with Goat Cheese
    • Slow Cooker Roast Chicken
    • Roasted Tomato Soup is Creamy, Comfort Food
    • Chili Garlic Roasted Carrots with Yogurt Sauce

    Print the Recipe Card

    Roasted asparagus on a plate with cooked chicken.

    Roasted Asparagus with Goat Cheese and Balsamic

    Katy McAvoy
    This easy and unique roasted asparagus recipe with goat cheese and balsamic will have even the most veggie-averse eaters in your family going back for seconds. 
    5 from 1 vote
    Print Recipe SaveSaved! Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Servings 2 servings

    Equipment

    • Baking Sheet
    • Parchment Paper
    • Extra Virgin Olive Oil

    Ingredients
      

    • 1 pound fresh asparagus
    • 1 tablespoon olive oil
    • ½ teaspoon fresh lemon juice
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • 2 oz goat cheese
    • 1 tablespoon balsamic vinegar

    Instructions
     

    • Heat the oven to 350 degrees 
    • Wash the asparagus and remove the woody ends of the stems. 
    • Place on a rimmed baking sheet lined with parchment paper. 
    • Drizzle the asparagus with olive oil, lemon juice, garlic powder, and salt. 
    • Toss well to coat. Spread out into a single layer on the baking sheet. 
    • Roast asparagus in the oven at 350 degrees for 20-25 minutes. 
    • Remove from the oven and drizzle with balsamic vinegar. 
    • Sprinkle roasted asparagus with goat cheese. 
    • Return to the hot oven for 2-3 minutes or until goat cheese is melted. 
    • Serve immediately. 

    Video

    Notes

    NOTE: Cooking time will vary based on the thickness of your asparagus and preferred doneness. Start testing the asparagus after 15 minutes and roast until it pierces easily with a fork. 

    Nutrition

    Serving: 1servingCalories: 192kcalCarbohydrates: 11gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 402mgPotassium: 485mgFiber: 5gSugar: 6gVitamin A: 2008IUVitamin C: 13mgCalcium: 97mgIron: 6mg
    Tried this recipe?Let me know how it was!

    I love when you share my recipes!

    114 shares

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com and Homemade Happy Hour. Since 2017, she's been crafting recipes for easy-to-make cocktails and delicious snacks while sharing her love of all things Michigan (a.k.a. The Mitten)!

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Amy says

      April 18, 2022 at 11:45 pm

      5 stars
      We roast asparagus all the time, but this recipe is by far the best (and most delicious) way! Loved the flavors. The tip about the lower oven temperature and time was a positive game changer.

      Reply
      • Katy McAvoy says

        April 19, 2022 at 12:46 pm

        So glad you enjoyed it, Amy!

        Reply
    Katy McAvoy, mixologist and photographer

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that everyone deserves a delicious drink. Follow me on Instagram to check out what I’m working on next!

    More about me →

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