- 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.
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