Roasted Asparagus with Goat Cheese and Hazelnuts
- 2 lb thick asparagus, woody ends trimmed
- 3 tbsp extra virgin olive oil, divided
- Kosher salt
- Freshly ground pepper
- 2 tbsp hazelnuts, finely chopped
- 2 tbsp panko bread crumbs
- 1 lemon, zested
- 4 oz herbed goat cheese, at room temperature
- 1 tbsp buttermilk
Preheat oven to 450°F. On a large rimmed sheet pan, toss asparagus with 2 tbsp olive oil to coat. Season to taste with salt and pepper. Spread asparagus in single layer. Roast, turning halfway through cooking, until tender and lightly browned, 12-15 minutes. Do not overcook. Asparagus should maintain a slightly crisp texture.
Meanwhile, combine hazelnuts, panko, lemon zest and additional 1 tbsp olive oil in a small pan over medium heat. Toast until fragrant and lightly browned, about 3 minutes. Set aside.
Whisk together goat cheese and buttermilk until smooth and mousse-like. Spread the goat cheese out in a layer about ¼-inch deep on a serving platter. Layer over warm asparagus and top with hazelnut mixture. Serve immediately.
Shop Recipe Ingredients
Tell Us What You Think
Rate this recipe to get started.
Need Help? We Can Help
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form.