Asparagus With Gorgonzola And Roasted Walnuts

1. 1

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

2. 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.

3. 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.

4. 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!

5. 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.

6. 6

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

* Per serving · 4 servings · Values may vary.