Roasted Asparagus with Toasted Walnuts and Goat Cheese

When the season’s first spears appear in the markets, I often turn to this easy but elegant dish. I like the way the nutty flavors of walnuts and walnut oil temper the astringent green bite of the asparagus, and the colors are just so appealing after the long months of root vegetables and potatoes. Serve it with baby lamb chops and a millet or freekeh pilaf.