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Favorite cheese with asparagus?

fldhkybnva Mar 9, 2013 09:54 AM

I love roasted asparagus and the natural flavor of asparagus with salt and pepper but sometimes sprinkle Parmesan on top in the last few minutes and it's quite delicious as well. Any other favorite cheeses to pair with asparagus?

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    ohmyyum RE: fldhkybnva Mar 9, 2013 10:00 AM

    Raclette, melted! Oh my freaking yum, what a fabulous combination.

    1. lrostron RE: fldhkybnva Mar 9, 2013 10:02 AM

      Grated parmesan with a smidge of onion powder on top.

      1. foodieX2 RE: fldhkybnva Mar 9, 2013 10:13 AM

        grated parm girl here

        1 Reply
        1. re: foodieX2
          hotoynoodle RE: foodieX2 Mar 9, 2013 12:26 PM

          i like shaved ribbons or parm or romano.

          i also don't mind it with hollandaise or a cheesy bechamel.

        2. goodhealthgourmet RE: fldhkybnva Mar 9, 2013 10:25 AM

          Goat/chevre. Terrific pairing.

          3 Replies
          1. re: goodhealthgourmet
            debbiel RE: goodhealthgourmet Apr 19, 2013 08:14 PM

            I think chevre is the only cheese I've ever had with asparagus. I love it as part of a spring salad.

            1. re: debbiel
              CocoaChanel RE: debbiel Apr 21, 2013 03:26 PM

              +1. Goat cheese, a little fresh squeezed lemon and fresh ground pepper. Yummy

              Also, shaved Parmesan. Those are my two go-to cheeses

            2. re: goodhealthgourmet
              sueatmo RE: goodhealthgourmet Apr 24, 2013 07:30 PM

              OK, I'm doing this tomorrow night. Roasted asparagus with a little olive oil, salt and fresh ground pepper. Garnish with some crumbles/curds of goat cheese. Thanks for the idea.

            3. John E. RE: fldhkybnva Mar 9, 2013 10:34 AM

              Pecorino Romano shaved on top of the roasted asparagus is also good. We tend to stay away from the melted gobs of cheese. I would rather taste the asparagus.

              5 Replies
              1. re: John E.
                fldhkybnva RE: John E. Mar 9, 2013 12:01 PM

                +1. I love your comment as SO always thinks my asparagus is underseasoned (FYI his method of preparation involves a dousing with Old Bay) and it needs a lot of seasoning as it has no flavor. I scoff as it has tons of flavor.

                1. re: fldhkybnva
                  John E. RE: fldhkybnva Mar 9, 2013 05:53 PM

                  We just usually use butter, salt and pepper...and sometimes a little shaved cheese.

                2. re: John E.
                  c oliver RE: John E. Apr 24, 2013 06:14 PM

                  I like your and others suggestion of "shaved" rather than grated. You get a little blast of cheese.

                  1. re: c oliver
                    John E. RE: c oliver Apr 24, 2013 07:42 PM

                    Although I prefer asparagus pretty much 'unadulterated', recently I made garlic bread crumbs (like those sprinkled on top of macaroni and cheese) and sprinkled them on the asparagus with cheese.

                    1. re: c oliver
                      fldhkybnva RE: c oliver Apr 25, 2013 06:20 AM

                      i should try shaved, we always do grated as I just didn't think about pulling out the cheese shaver and it melts well but then you get globs of cheese which distracts from the flavor of the asparagus when you just want a hint of cheese flavor.

                  2. fldhkybnva RE: fldhkybnva Mar 9, 2013 12:22 PM

                    Has anyone ever tried "cheese" aka nutritional yeast?

                    4 Replies
                    1. re: fldhkybnva
                      foodieX2 RE: fldhkybnva Mar 9, 2013 12:35 PM

                      Not on asparagus but its great on popcorn! :)

                      1. re: fldhkybnva
                        cheesecake17 RE: fldhkybnva Apr 21, 2013 02:54 PM

                        Yes, it's delicious!

                        1. re: cheesecake17
                          fldhkybnva RE: cheesecake17 Apr 25, 2013 06:21 AM

                          As in asparagus or on popcorn? Yea I've seen a few sites that use it but as it never reminded me of cheese I wasn't sure what to expect. I get more of a nutty sensation from nutritional yeast then any sort of cheese sensation. Do you throw it on at the end?

                          1. re: fldhkybnva
                            cheesecake17 RE: fldhkybnva Apr 26, 2013 06:24 AM

                            On asparagus. I'm not much of a popcorn eater

                            Two ways -
                            - mix panko, nutritional yeast, salt, pepper, and a splash of oil. Sprinkle on asparagus before roasting.

                            - "Caesar"- in a large bowl, make your dressing- olive oil, Dijon, salt, pepper, lemon juice. Whisk and add in nutritional yeast- it makes the dressing thick and sort of creamy. Add in raw shaved asparagus (or shaved Brussels, or arugula, or romaine, or a spoon), toss well. Sprinkle with more nutritional yeast (for texture) and pine nuts. EAT (permission granted not to share)

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                        HillJ RE: fldhkybnva Mar 9, 2013 12:28 PM


                        I like roasted asparagus with grilled haloumi and lemon. This recipe is a quick search but there is really no fancy preparation just a lovely way to serve this cheese with a roasted or grilled veg like asparagus.

                        1. meatn3 RE: fldhkybnva Mar 10, 2013 12:11 PM

                          I prefer my asparagus with out cheese most times. I did use a dill havarti recently in an asparagus quiche which was very nice.

                          1. fldhkybnva RE: fldhkybnva Apr 19, 2013 07:45 PM

                            I have a new favorite to add - Berliner Kase

                            1. Cheese Boy RE: fldhkybnva Apr 19, 2013 08:53 PM

                              Fontina or Emmentaler sprinkled with sea salt and fresh cracked pepper.

                              1 Reply
                              1. re: Cheese Boy
                                Rilke RE: Cheese Boy Apr 24, 2013 05:49 PM

                                +1 for Fontina

                              2. helen_m RE: fldhkybnva Apr 21, 2013 03:10 PM

                                I'm another parmesan fan but I also love asparagus risotto topped with burrata or mozzarella.

                                1. tcamp RE: fldhkybnva Apr 21, 2013 04:13 PM

                                  I made an asparagus and shitake omelet with mozzarella for breakfast. That combo sure worked for me.

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                                    alepenazzi RE: fldhkybnva Apr 21, 2013 04:22 PM

                                    Melt some gorgonzola with a touch of cream (to make it more velvety) and pour it over.. Love it!

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                                      Klunco RE: fldhkybnva Apr 24, 2013 05:47 PM

                                      Love a nice French sheep's milk Feta with roast asparagus. The brisk saltiness of the cheese is the perfect match for smoky roasted asparagus.

                                      1. Tripeler RE: fldhkybnva Apr 24, 2013 06:20 PM

                                        Low-fat emmental or Alpine Lace cheese, which is similar. Trader Joe's has both versions in reduced-fat versions.

                                        2 Replies
                                        1. re: Tripeler
                                          c oliver RE: Tripeler Apr 24, 2013 06:39 PM

                                          Why low fat? Does it taste better?

                                          1. re: c oliver
                                            Tripeler RE: c oliver Apr 24, 2013 07:43 PM

                                            The low-fat has a lighter, nuttier taste which seems to match the flavor of asparagus very well.

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                                          BuildingMyBento RE: fldhkybnva Apr 24, 2013 06:45 PM

                                          Definitely enjoyed green and white asparagus with melted parmiggiano. The best I've had was at a long-gone Manhattan restaurant called Girafe.

                                          1. fldhkybnva RE: fldhkybnva Apr 26, 2013 07:46 PM

                                            Add Gouda to the list - I picked up an aged Gouda tonight and it was fabulous. I'm not usually such a Gouda fan as it can be mild but the age of this cheese made it nutty and quite Parmesan like in fact. It's called Robusto and I highly recommend it. I found it at Whole Foods.

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                                              axial RE: fldhkybnva Apr 28, 2013 12:57 PM

                                              Roquefort, lazy way just using Litehouse dressing, sprinkled with toasted panko or breadcrumbs

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