Roasted Asparagus with Balsamic and Goat Cheese

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• 2 bunches fresh asparagus (trimmed see Notes below)
  Ingredient note

  Source: 2 bunches fresh asparagus (trimmed see Notes below)
• 1 tablespoon extra virgin olive oil (or as needed)
  Ingredient note

  Source: 1 tablespoon extra virgin olive oil (or as needed)
• ¼ teaspoon kosher salt (or to taste)
  Ingredient note

  Source: ¼ teaspoon kosher salt (or to taste)
• ½ cup balsamic vinegar
  Ingredient note

  Source: ½ cup balsamic vinegar
• ⅓ cup walnuts
  Ingredient note

  Source: ⅓ cup walnuts
• 3 ounces goat cheese (crumbled)
  Ingredient note

  Source: 3 ounces goat cheese (crumbled)

1. Preheat oven to 400 degrees F.
2. Arrange the trimmed asparagus on a rimmed baking sheet, drizzle lightly with olive oil, and move the asparagus around with your hands to coat all of the spears. Season to taste with salt.
3. Transfer the baking sheet to the oven and roast the asparagus until just barely fork tender, approximately 8 to 10 minutes. The cooking time will vary based on the thickness of the asparagus so watch closely to avoid overcooking.
4. While the asparagus roasts, add the balsamic vinegar to a small heavy saucepan and place it over MEDIUM heat. Cook until boiling and then quickly reduce the heat as needed to keep it at a low boil. Simmer, stirring frequently, until it reduces by about half and is slightly syrupy. This should take about 4 to 6 minutes. Set aside. It will thicken considerably as it cools.
5. Place the walnuts in a dry nonstick pan and heat over MEDIUM-LOW heat. Cook, stirring occasionally, until lightly toasted. Remove from the heat and set aside. When they’ve cooled slightly, transfer them to a cutting board and coarsely chop.
6. Transfer the roasted asparagus to a serving platter. Sprinkle with the crumbled goat cheese and toasted walnuts. Drizzle the balsamic reduction over the top and serve.