Roasted White Asparagus

A plate of asparagus with sauce and mushrooms.

Satiny fresh white asparagus from Peru, such a treat! Drizzled with olive oil, tossed with black walnuts, and roasted. Dinner is done!

  • Author: Lori
  • Prep Time: 10 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 0 hours
  • Yield: 2 servings 1x
  • Category: Side Dish
  • Method: Roast
  • Diet: Vegan



One pound fresh white asparagus

1/2 cup roughly chopped black walnuts or regular walnuts

2 T extra virgin olive oil

1 T balsamic glaze

Pinch of sea salt


Preheat the oven to 425F.

Prep the asparagus by snipping off about one inch from the bottoms of the stalks. Peel the outer layers with a vegetable peeler. Very important to do this on a flat work surface. If you try peeling the stalks while holding them they will snap in half!

Line a large baking sheet with parchment paper.

Spread asparagus spears evenly on the sheet. Sprinkle with chopped walnuts. Drizzle with olive oil. Sprinkle with sea salt. Toss to coat.

Roast for 8-10 minutes or until spears begin to brown and are soft when pierced with a fork.


Keep an eye on the walnuts as they roast…their high-fat content can cause them to burn easily. Use larger pieces of walnuts to prevent burning.