- 2 lb. thick asparagus, woody ends trimmed
- 3 tbsp. olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. hazelnuts, finely chopped
- 2 tbsp. panko bread crumbs
- Zest of 1 lemon
- 1 (4 oz.) herbed goat cheese, at room temperature
- 1 tbsp. buttermilk
Preheat oven to 450ºF. On a large rimmed baking sheet, 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 to 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.
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