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.
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.
- Olive oil
- Garlic powder
- Goat cheese
- Balsamic vinegar
How to Make Roasted Asparagus with Goat Cheese
Wash the asparagus and remove the woody ends of the stems.
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 a preheated oven at 350 degrees for 20-25 minutes.
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.
Return to the hot oven for 2-3 minutes or until goat cheese is warm and slightly melted.
Frequently Asked Questions and Tips
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.
If you’re not a fan of goat cheese, swap it for ¼ cup of freshly grated Parmesan cheese or some feta cheese.
Nope. I prefer fresh juice every time, but if bottled lemon juice is what you have on hand, then absolutely use that.
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!
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.
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.