Seasonal asparagus roasted with creamy Gorgonzola. This simple, elegant side dish requires minimal prep and pairs beautifully with roasted meats, steak or other vegetables.
When asparagus is at its best there are countless ways to enjoy it; this is one of my favourites. It’s quick to prepare and works well alongside roast chicken or char-grilled steak.
Note on blanching: thin, tender asparagus steams and roasts quickly and generally doesn’t need blanching. For thicker, chunkier spears I like to blanch briefly so the texture is even and the interior cooks through during roasting.
See the recipe below for detailed ingredient notes, step-by-step photos, tips and variations.
Ingredients
Ingredient notes and substitutions
- Asparagus – choose spears that are similar in thickness for even cooking. If some are very thick, slice them lengthwise so all pieces are roughly the same size. Thin asparagus (often called wild or pencil) usually doesn’t need blanching.
- Gorgonzola – Gorgonzola Dolce melts into a creamy blanket over the asparagus; Gorgonzola Piccante is crumblier and stronger if you prefer a more pronounced blue-cheese flavour.
- Butter – use unsalted butter and cut into small cubes; it will melt in the oven and enrich the asparagus without needing to be softened first.
Step by step photos and instructions
- Prepare the asparagus – trim off the woody ends by snapping or cutting them. If some stalks are much thicker than others, slice them in half lengthways so everything cooks evenly.
- Blanch (optional) – for thick spears, drop them into boiling salted water for 1–2 minutes. Thin asparagus can usually skip this step and roast straight away.
- Shock in cold water – after blanching, transfer the asparagus to cold water (ice optional) to stop cooking and keep the colour bright. Pat dry before placing in the baking dish.
- Roast – arrange the asparagus in a single layer, season lightly with salt and pepper, then dot with cubes of butter and pieces of Gorgonzola. Roast at 180°C (350°F) for about 20–25 minutes, until the cheese melts and bubbles.
Recipe tips and FAQs
- Add breadcrumbs – a light sprinkle of breadcrumbs before roasting adds crunch and texture.
- Alternative cheeses – if you prefer to avoid blue cheese, Taleggio or Fontina make excellent, milder substitutes that melt well.
- Serving suggestions – serve this roasted asparagus with roast chicken or pork, steak, sausages, or alongside other roasted vegetables for a complete plate.
Yes. Prepare everything up to the point of roasting and keep the dish chilled in the fridge. Bring it out while the oven preheats and roast as directed.
Leftovers keep well in the fridge for up to one day and can be reheated in the oven until warmed through.
More delicious side dishes to try
Sides
Baked Spinach Balls with Parmigiano Cream
Sides
Peas and Pancetta – Easy Italian Side Dish
Sides
Grilled Fennel with Lemon Zest
Sides
Fagioli all’uccelletto – Beans in Tomato Sauce
If you’ve tried this Gorgonzola Roasted Asparagus or another recipe from the blog, please rate it and leave a comment — I love hearing how it turned out for you!
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to ensure success.
Gorgonzola Roasted Asparagus
By Emily
Ingredients
- 1 lb (500g) asparagus
- 2 tablespoons (30g) unsalted butter, cut into cubes
- 2.5 oz (70g) Gorgonzola Dolce, cut into cubes
- Salt and pepper to season
Instructions
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Preheat the oven to 180°C (350°F) and bring a pot of water to the boil.
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Snap or trim the woody ends from each stalk. Boil the asparagus for 1–2 minutes, then plunge into cold water to preserve the bright green colour.
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Dry the spears and arrange them in an ovenproof dish. Season with a pinch of salt and pepper, then dot with butter and Gorgonzola pieces.
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Roast for 20–25 minutes until the cheese has melted and begun to bubble. Serve immediately.
Notes
- Asparagus prep – tall, thin asparagus usually doesn’t require blanching. For thicker spears, halve them lengthways so the batch cooks evenly.
- Add breadcrumbs – sprinkle before roasting for crunchy texture.
- Other cheeses – Taleggio or Fontina are milder alternatives if you prefer to avoid blue cheese.
- Serving suggestions – pairs well with roast chicken, pork, steak, sausages, or other roasted vegetables.
- Leftovers – keep refrigerated for up to one day and reheat in the oven.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless stated otherwise.
- Vegetable sizes are medium by default unless specified.
- All recipes are developed and tested using a fan (convection) oven.
- Nutrition information is approximate and automatically calculated.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.