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Roasted Asparagus with Blue Cheese

This is a very slight variation on my previous roasted asparagus post… but it is so worth it and if you haven’t thought of it yourself you’ll be glad you know about it now.

Just take the asparagus and prepare it as before but then right before it’s ready to come out of the oven dump some crumbled blue cheese on top. Pop it back in the oven to melt. You’re done. So. Good.

Asparagus with Blue Cheese

  • Asparagus: 1 bunch for every 2-3 people you are serving
  • Extra Virgin Olive Oil: enough to coat the asparagus evenly
  • Kosher Salt: enough to sprinkle all the asparagus evenly
  • Blue cheese: about 1/2-2/3 cup blue cheese crumbles

  • Snap the asparagus spears discarding the woody base and saving the fresh portion.
  • Place the asparagus spears on a sheet pan lined with tin foil. Toss with extra virgin olive oil until all the spears are coated evenly.
  • Sprinkle and toss with 2-3 large pinches of kosher salt.
  • Roast in the oven for approximately 10 minutes.
  • Keep a close eye on the asparagus. Thinner spears will cook faster than thick ones.
  • After the first 5 minutes test the asparagus spears with a fork to test for doneness.
  • Test every 2 minutes after this until the fork slides smoothly into the spear but the spear is not mushy.
  • Pour the blue cheese on top and melt for 2 minutes.
  • Serve hot.

Preparation time: 3 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 3

Meal type: dinner