It’s asparagus season at the farmer’s market, one of my favorite times of the year – it basically means I can pick up something like 2 lbs of real good asparagus for cheap, and use ALL THE ASPARAGUS. I decided to do something different than my two mainstay asparagus recipes this time, and while I was figuring out what I wanted to do, I came across this recipe, and realized I already had the blue cheese and balsamic caramel in my fridge. As such, the decision was pretty quickly made what to do with this.
This is a flavor combination I’ve never tried before and might not have thought of, but trust me when I say that if it tastes even a quarter as good as it smelled when I was putting it together, you’ll be in for a real treat.
Roasted Asparagus with Balsamic Caramel and Blue Cheese
Depends on amt asparagus used; 2 lbs lasted appx six lunches as a side
- 1 recipe balsamic caramel (I had some leftover from making the steaks a while ago)
- desired amount of asparagus (I had 2 lbs on hand)
- olive oil
- sea salt
- .5 c crumbled blue cheese (I just sliced mine off a block I had and it crumbled pretty easy)
Preheat your oven to 400. Lay some foil down on a large baking tray, and spread your asparagus out in a single layer (or as close to it as you can get), tossing with olive oil and sea salt. Roast your asparagus between 10 to 30 minutes, depending on how much you have (the above result was 2 lbs after 25 minutes).
Take your roasted asparagus, drizzle with the balsamic caramel, and sprinkle with the blue cheese, and then enjoy!