The Best Roasted Asparagus with Walnut Crema and Pecorino
Embody simple sophistication for your next vegetable dish with this recipe for roasted asparagus, walnut crema, and pecorino cheese.
Servings Prep Time
6servings 15minutes
Cook Time
25minutes
Servings Prep Time
6servings 15minutes
Cook Time
25minutes
Ingredients
For the Walnut Crema:
  • 1cup raw walnutsplus 1/2 cup for final garnish
  • 1/2cup olive oilplus 1 tablespoon
  • 1/2 small red onionchopped
  • 1teaspoon grated lemon zest
  • Salt and Pepperto taste
For the Asparagus:
  • 3bunches asparagus(about 30 spears)
  • 1tablespoon olive oil
  • 1/4pound Pecorino Romanoshaved
  • Salt and Pepperto taste
Instructions
For the Walnut Crema:
  1. Heat a medium pot of water to boil. Add 1 cup walnuts and boil them for 8-10 minutes, or until very tender. Drain, reserving about 1/2 cup of the cooking water. Set the nuts and reserved liquid aside.
  2. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and cook for 5 minutes, until golden-brown and softened. Season lightly with salt and pepper.
  3. In a food processor or blender, add the walnuts, 1/4 cup reserved cooking water, lemon zest, and cooked onions. Process until creamy. With the motor running, slowly add 1/2 cup of olive oil, completely blending with the other ingredients. If it looks too thick, add a little more of the reserved cooking water. Add salt and pepper to taste, and set aside.
For the Asparagus:
  1. Preheat the oven to 500°F. Line two baking sheets with foil.
  2. Remove the tough ends from the asparagus spears, rinse, and dry the asparagus. Divide them between the two prepared baking sheets. Drizzle with olive oil, and toss to coat, rearranging them in a single layer. Season with salt and pepper.
  3. Roast for about 8-10 minutes, flipping the asparagus once, until they are slightly blistered and tender.
  4. Meanwhile, place the remaining 1/2 cup walnuts in a pan on low heat. Toast, stirring constantly, until they are slightly browned and fragrant.
  5. To serve, spoon the crema across the bottom of a platter, and arrange the asparagus spears on top. Sprinkle the pecorino and toasted walnuts over the asparagus. Serve immediately while warm.
Recipe Notes

Adapted from Orangette.