Asparagus has been a favorite of mine since back in the day when we picked it wild, growing along the side of country roads. Grilled, roasted, steamed, or stir-fried it is welcome at our table. Thankfully, it was one of the vegetables our kids would eat, though somewhere along our homeschooling journey they read that asparagus heads can be toxic and refused to eat them. They were happy to munch on the rest of the stem, but the tips were always left behind. Pretty sure it was the texture that turned them off, but they were adamant in their reasoning. It’s funny what stays with kids … not sure if they remember all the states and capitals, but the possibility of being poisoned by asparagus, stuck.
Okay. Don’t eat the heads. Whatever.
Like any parent happy their kids would eat any part of a vegetable, we decided that wasn’t a hill to die on and accepted the rejected heads. Besides, I’m happy to trade ya a spear for your heads. 😉
In the wide world of side dishes, roasted asparagus is my go-to side because it pairs well with grilled, roasted, or braised meats, and its distinct flavor needs little more than extra-virgin olive oil, salt, and pepper. Though traditionally served with hollandaise, which is glorious, it doesn’t have to have heavy sauces to be elegant. In this recipe, caramelized onions add a delicate sweetness and balance the tangy blue cheese, while pine nuts bring an extra dimension of texture. It is a simple, yet gorgeous dish for a dinner party or dinner with a few friends on the patio.
Since the recipe starts with caramelizing onions, which takes an hour to reach deeply browned splendor, there’s lots of time to tend to the main course. I’m not even sure this should be called a recipe at all; it’s more like an idea, a notion of combining separate delicious things into a single bowl of inspired goodness. One more way to serve asparagus, one more way to enjoy caramelized onions, and one more reason to carve off a hunk of Blue cheese before it goes bad. (I’ve always wondered how anyone would know when Blue cheese went bad…) Blue, Gorgonzola, or feta cheese all work here—the amount is up to you.
For information about storing, prepping, and cooking asparagus, check out my earlier post Asparagus: Coveted Spears of Spring.
- 1 pound asparagus trimmed of fibrous ends, if needed
- 2 tablespoons coconut oil -- melted
- Caramelized Onions (see recipe below)
- 1/4 cup pine nuts -- or more as desired
- 1/2 cup blue cheese -- or more as desired
- sea salt
- pepper
Begin caramelizing the onions first, as that will take the longest. (See Caramelized Onion recipe.)
- Position top oven rack approximately 12 inches under broiler and turn broiler on HI. Prepare asparagus by trimming fibrous ends, about 2 inches from the bottom. Discard ends and cut the remaining stalks into 2 inch pieces.
- Arrange asparagus on a rimmed baking sheet so it is spread out a little without crowding. Drizzle with oil and using your hands, roll asparagus to coat well. Season with salt and pepper.
- Arrange asparagus on a rimmed baking sheet so it is spread out a little without crowding. Drizzle with oil and using your hands, roll asparagus to coat well. Season with salt and pepper.
- %http://savoringtoday.com/wp-content/uploads/2013/07/Roasted-Asparagus-w-Caramelized-Onions-Blue-Cheese-asparagus-roasted-e1374606722806.jpg
- Set asparagus under the broiler for 10-12 minutes, checking every few minutes until lightly browned in spots and crisp tender. Cook slightly longer if a softer texture is preferred.
While asparagus is roasting, toast pine nuts in a dry skillet over medium heat, rolling them around, until lightly browned in spots.
When tender, toss asparagus with onions, pine nuts, and blue cheese, as desired. Serve immediately.
Sweet and sticky Caramelized Onions perfect with roasted asparagus and blue cheese.
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 tablespoon butter
- 2 1/2 cups sweet yellow onion -- sliced (Vidalia or Maui type, if available)
- 1/2 teaspoon sea salt
- 1/2 teaspoon coconut palm sugar (optional) -- or other unrefined sweetener
- Heat olive oil and butter in a cast iron skillet over medium heat until oil covers the pan evenly and is hot. Add the sliced onions and stir enough to coat the onions with the oil and butter.
- Continue to cook onions over medium heat, stirring occasionally until onions begin to brown, about 10 minutes.
- Season with 1/2 teaspoon of salt and unrefined sugar, spread onions evenly over bottom of skillet, reduce heat to low.
- Allow onions to gently caramelize over the next hour, stirring occasionally to ensure they caramelize evenly. Onions should be deep, golden brown when done.
When using Vidalia, Maui, or other super sweet onions, omit any sweeteners, as they are not necessary. There is no exact time when the magic happens, some let onions caramelize for up to 2 hours. Caramelized onions can be stored in the refrigerator for up to 1 week or frozen until ready to use.
Shared on the following Blog Hops:
Real Food Forager Fat Tuesday
Tuesday’s Table
Real Food Wednesday
Primavera says
Hi Judy,
I had a dish just like this I think years ago and I’ve been trying to find a recipe to re-create the magic and I think I have found it with yours!
I did have a question about the pine nuts. I couldn’t find in your recipe how you incorporated the pinenuts. Do you just bake them along with the asparagus for the 12 minutes or do you sauté them with the onions or simply toss them in as is at the end?
Judy Purcell says
Oh my goodness, thank you, Primavera, for bringing that to my attention! I have fixed the recipe to include the final instructions. 🙂 I do hope you’ll come back to let me know how you liked it.
Karen (Back Road Journal) says
Your post gave me a real chuckle reading about your kids thinking about being poisoned by an asparagus tip. Great that they liked the stalks and that you got the tips…I’d make that trade too. We love asparagus and I like your recipe, I always like to learn a new way to serve it.
Karen (Back Road Journal) says
I just realized that this post is three years old and I already commented on it. It just goes to show that when something is good, it is timeless. 😀
Judy Purcell says
Karen, that just shows you had more to say. 😉 I appreciate that you take the time to say hello and comment — always good to hear from you.
Adri says
Well, call it a recipe, an idea or a even a concept, this dish is making an appearance on my table soon. It looks wonderful!
http://adribarrcrocetti.com/main/2014/04/11/quaresimali-chunky-almond-biscotti-for-lent/
Mandy - The Complete Book says
Fantastic recipe, well except I don’t eat blue cheese, no matter, I can easily swap that out with something a little lighter. I love asparagus. Scrumptious.
Have a super day Judy.
🙂 Mandy xo
Lizzy (Good Things) says
Judy, we are coming into asparagus season now! Bookmarking this beautiful recipe.
Judy Purcell says
Oh good! Asparagus season means springtime around here ~ love the new life of spring!
mjskit says
What a delicious side dish! The caramelized onion with the bleu cheese sounds wonderful!
Pure Complex says
You are completely making me day with recipes that have bleu cheese in it :). I have to print this one out to make Next Monday when I’m off of work. Delish
Mandy - The Complete Cook Book says
I am not a big blue cheese fan but and a big asparagus fan – what a fantastic dish – I could always sub the cheese out with something a little milder.
🙂 Mandy xo
Judy Purcell says
Hi Mandy, thanks for stopping by. It can really depend on the brand for me. The sweetness of the onions needs a little balance of saltiness the blue cheese brings, but I think feta would be good too. 🙂
My Kitchen Stories says
A delicious combination that I am sure would go with so many things……or just alone. Funny your kids thought they might be poisoned when you were munching on the heads and living to tell the tail
Judy Purcell says
I know, right?! Absolute silliness, but it turned into an inside joke after a while. Life at the table is like sometimes.
Barbara Bamber | justasmidgen says
How gorgeous and decadent does this dish look?! I love every ingredient and have pinned it so I can give it a try. I love asparagus, poisonous or not:)
Judy Purcell says
Thanks Smidge! Hope your week is going well.
mimi says
I love this recipe, and especially the addition of pine nuts!
Judy Purcell says
Thanks! I know I don’t highlight the pine nuts in the title or the post, but they really do bring a wonderful texture. 🙂
[email protected] says
I’ve always wondered when anyone would know blue cheese has gone bad too! Anyway super dish – lovely flavors. And I’ll be eating my asparagus heads, thank you very much. 😉
Judy Purcell says
I’ve only pitched it once, when it just didn’t smell right … call it a hunch. 😉
Giovanna says
Looks delicious! I love asparagus 😉 thanks for sharing!
G
Judy Purcell says
And thanks for stopping by!
Karen (Back Road Journal) says
The photo alone makes you want to prepare this…love the mixture of flavors and textures.
Judy Purcell says
Thanks Karen, been working on the photos … that is what we want right?!
Maureen | Orgasmic Chef says
I’d take the whole plate and call it dinner. I love this!
Judy Purcell says
You and me both! Thanks for stopping by. 🙂
Nusrat Azim says
Sounds and smells inviting, alluring 🙂 Lovely flavor combo. Gorgeous pictures. Adorable recipe 🙂
Judy Purcell says
Thanks Nusrat, it is all those things, you have a lovely way with words dear. 🙂
Hotly Spiced says
What a lovely looking asparagus dish. So much colour! I love asparagus but it’s not in season right now which is a shame. The asparagus would be wonderful with the cheese and the caramelised onions – yum! xx
Judy Purcell says
I look forward to asparagus season almost as much as peach season in the summer … so yum!