This delicious side dish takes simple roasted asparagus to the next level!
I love roasted vegetables. Not only do they taste delicious, but I find it’s a simple thing to prepare and cook while I whip up the rest of the meal. This side dish came about after I played with a version of Brussel sprouts with some blue cheese and a vinaigrette. I had some chopped pistachios leftover from making my holiday bark that I wanted to use up, and this little gem came into existence.
You can make this recipe with just a few ingredients and little time investment.
What You’ll Need:
- asparagus
- avocado oil
- sea salt
- ground black pepper
- garlic powder
- lemon
- blue cheese
- pistachios
Making the Recipe:
You can get started by preheating your oven to 375 degrees Fahrenheit and lining a rimmed baking sheet with parchment paper.
Next, you will wash the asparagus and trim off the woody ends. Rub them with a little avocado oil and season them with salt, pepper and the garlic powder. Put them in the oven and roast for about 15 minutes, depending on the size of the asparagus spears.
Once they are just tender, pull them out of the oven and drizzle a little fresh lemon juice over the spears.
Top the asparagus with some blue cheese crumbles and finely chopped pistachios right before serving. This is so easy!
Roasted Asparagus with Blue Cheese and Chopped Pistachios
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: oven
Description
This delicious side dish takes simple roasted asparagus to the next level!
Ingredients
- 1 lb. asparagus spears, ends trimmed (or haricots verts/green beans)
- 2 Tbsp. avocado oil
- 1/4 tsp. sea salt
- 1/8 tsp. freshly ground pepper
- 1/8 tsp. garlic powder
- 1 Tbsp. fresh lemon juice (optional)
- 1/4 cup blue cheese crumbles
- 1/4 cup pistachios, finely chopped
Instructions
- Heat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment.
- Wash and dry the asparagus and snap off the woody ends of the spears, usually about the bottom one third of the spear. It should snap naturally.
- Coat the spears with oil and season with salt, ground black pepper and garlic powder.
- Cook 15-20 minutes, depending on the thickness of the spears.
- Drizzle a little freshly squeezed lemon juice over the asparagus when done, and top with the blue cheese and nuts before serving.
Notes
- You can grill the asparagus instead of roasting it.