Asparagus with Gorgonzola and Roasted Walnuts

This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.

Step: 3

Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.

Step: 4

About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don’t burn!

Step: 5

Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.

Step: 6

Allow to cool slightly. Serve at room temperature for best flavor.

Per Serving: 257 calories; protein 9.3g; carbohydrates 6.5g; fat 22.7g; cholesterol 22.5mg; sodium 312.6mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .