Imagine cooking a green vegetable that your meat and mac-n-cheese loving 13-year-old (or spouse) agreed to try. Then visualize him actually liking it! It might happen when you make Roasted Asparagus with Goat Cheese and Pine Nuts.
March makes me think about Spring and Spring makes me think about asparagus. I love roasted asparagus when I need a quick vegetable dish. In fact, if you don’t have any goat cheese or pine nuts on hand, just stop after Step 3 in the recipe below and you’ll still have a tasty side.
Similar to the recipe for Asparagus with Shredded Egg and Pistachios, this one also adds some protein (goat cheese) and healthy fat (pine nuts). Asparagus itself is a nutritional powerhouse, especially if you need to boost your intake of folic acid.
When I made this roasted asparagus for my nephew, I noticed him sneaking a few extra stalks as we were cleaning up the kitchen. I gave him a big hug and said “You’re eating asparagus. I’m SO happy!” Thank goodness none of his friends were around.
- 2 bunches asparagus (about 2 pounds total)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt (or to taste)
- ⅛ teaspoon freshly ground pepper (or to taste)
- 4 ounces fresh goat cheese, crumbled
- 2 tablespoons pine nuts, toasted
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Bend each stalk of asparagus until it snaps, then discard the woody end. Add all spears to a colander, then rinse and drain.
- Place the asparagus in a large bowl, then toss with olive oil and salt and pepper. Dump onto prepared baking sheet and arrange evenly across pan. (The spears do not have to be in a single layer.) Roast for 10 to 15 minutes or until tender.
- Remove from oven and top with goat cheese and pine nuts.