Roasted Asparagus with Spring Onions and Goat’s Cheese

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Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

We serve this dish as a starter in the Field Kitchen. It is simplicity itself and makes a perfect lunch with a few slices of chewy, crusty bread and butter. We use a goat–s Cheddar as it lends itself well to grating, crumbling or shaving, but a younger, fresher goat–s cheese will still hit the mark.

Ingredients

  • 1 bunch of asparagus
  • olive oil
  • 4–6 spring onions, depending on size
  • 50

Method

Heat the oven to 210°C/Gas 7. Snap the tough lower stalks from the asparagus then split any larger stems in half lengthways so that they are all roughly the same size.

Toss the asparagus in a baking dish in just enough oil to coat. Season with salt and pepper and