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Asparagus with Gorgonzola and Roasted Walnuts

"This recipe for asparagus enthusiasts is simple to make but tastes connoisseur! I became given this recipe through my stepmother."

Ingredients :

1 bunch fresh asparagus
2 tablespoons greater virgin olive oil
kosher salt to flavor
half of cup coarsely chopped walnuts
1/2 cup crumbled Gorgonzola cheese

Instructions :

Prep : 5M	Cook : 4M	Ready in : 19M

Preheat oven to 400 levels F (two hundred levels C).
Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a unmarried layer in a shallow baking dish (a nonstick jelly-roll pan works nicely). Drizzle the olive oil over the asparagus and roll the spears to coat nicely. Sprinkle gently with kosher salt.
Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take a whole lot much less time than thick ones). When finished, asparagus have to still be crisp.
About three to five minutes earlier than the asparagus are finished, area chopped walnuts in a small pie tin and placed into the oven alongside the asparagus. Watch in order that they don't burn!
Remove asparagus and walnuts from the oven. Divide asparagus amongst 4 luncheon plates. While asparagus are nevertheless warm, sprinkle them with the gorgonzola and the roasted walnuts.
Allow to cool barely. Serve at room temperature for great taste.

Notes :

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