Oven Roasted Asparagus with Mascarpone

Take your roasted asparagus to the next level! This Oven Roasted Asparagus with Mascarpone is what dreams are made of. Perfectly roasted asparagus spears are layered over creamy mascarpone with hints of lemon and topped with roasted pistachios. 

This side dish screams gourmet, but it’s easy to make. What I love about this simple asparagus side dish is that it goes with almost any meal. I’ve served it with a comforting roast beef dinner and with lighter meals like baked cod.

The best thing is you can serve it hot for a hearty side in winter or cold for a refreshing side in the summer. Either way, it tastes amazing. 

I love taking bite-sized pieces of roasted asparagus and dipping them into the sweet lemony mascarpone cream. The pistachios give it an unexpected crunch and a lovely nutty flavor! 

Ingredients

• Fresh asparagus – Washed well. Use similar-sized spears so they cook evenly. Choose medium-thickness stalks—thin asparagus overcooks quickly; thick stalks won’t soften in time. Trim the tough ends before roasting.
• Olive oil – Use good-quality olive oil. Extra virgin works for roasting at moderate temperatures.
• Salt and pepper – Season to taste.
• Mascarpone – Use real mascarpone, not cream cheese. They have different textures and flavors—cream cheese is tangier and firmer.
• Heavy cream – Don’t substitute with half-and-half or milk. The cream sauce won’t be rich enough.
• Honey – Adds a touch of sweetness to balance the cream. Maple syrup works as a substitute.
• Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat and won’t brighten the dish.
• Lemon zest – Zest before juicing; it’s easier.
• Roasted shelled pistachios – Roasting directions are below.

How To Make The Best Oven-Roasted Asparagus with Mascarpone

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by zesting the lemon and squeezing out 2 teaspoons of fresh lemon juice. Set both aside for later. Preheat the oven to 400°F. Spread the raw shelled pistachios on a baking sheet in a single layer.

Roast the pistachios for 4 to 6 minutes, or until they are lightly toasted and fragrant. Remove them from the baking sheet immediately to prevent overcooking and set them aside to cool.

Snap or trim the woody ends from the asparagus spears. Wash them thoroughly and shake off any excess water. Arrange the asparagus on a rimmed baking sheet.

Drizzle the asparagus with olive oil and season with salt and freshly cracked black pepper. Toss until the spears are evenly coated. Roast for 10 to 12 minutes, or until the asparagus is tender-crisp and lightly browned in spots.

Remove the asparagus from the oven and set aside.

In a small bowl, combine the mascarpone cheese, heavy cream, and reserved lemon juice. Whisk until smooth, creamy, and spreadable. Spread the mascarpone cream across the bottom of a serving platter.

Arrange the roasted asparagus over the mascarpone layer. Sprinkle the lemon zest evenly over the asparagus. Roughly chop the toasted pistachios and scatter them over the top. Serve warm, at room temperature, or chilled.

Enjoy!

What Is Mascarpone?

Mascarpone is the star of this easy side dish. Mascarpone is an Italian cream cheese. It is rich, and exceptionally smooth, with a milky and slightly sweet flavor. It has a high percentage of butterfat making it extremely delicious. Think of it as an upgraded version of cream cheese. 

How To Wash Asparagus?

Washing asparagus is easy, and you need to do this even if you bought it packaged. Start by removing the stem ends. The ends of asparagus are woody and cannot be eaten. Take the asparagus and gently snap off the woody part. Next, place the asparagus in a colander and rinse with running tap water. I like to hold the brushy tips directly in the water stream to dislodge any sand. Shake them dry and cook as directed.

Chef Jenn’s Tips

• Use asparagus that has a similar width and length for even cooking. This will prevent some of the spears from getting overcooked.
• Cooking times may vary based on the diameter of the asparagus.
• Fresh lemon juice works best in this recipe.
• The mascarpone cream can be made ahead of time.
• Serve this asparagus side dish hot or cold, depending on the season. 

Make It A Meal

This side dish is versatile and can go with just about anything from something hearty like a big steak to something light like a filet of fish. Try pairing it with these comforting meals like Smoked Bacon-Wrapped Whole Pork Tenderloin, Herb Crusted Turkey Roll Roast, or Smoked Ribeye Roast. This side dish would go great with seafood like Mediterranean Cod, or Parmesan Crusted Chicken. 

Storage

Leftover Roasted Asparagus with Mascarpone can be stored in an airtight container for about 3-4 days. This dish can be eaten cold or reheated in the microwave for a few minutes.