Roasted Asparagus and Pearl Onions with Creamy Boursin Sauce
Tender roasted asparagus and caramelized pearl onions finished with a rich, creamy Boursin herb sauce. An easy yet elegant vegetable side dish perfect for weeknights, holidays, or spring dinners.
- Prep Time: 5 MINUTES
- Cook Time: 22 MINUTES
- Total Time: 27 minutes
- Yield: 4 SERVINGS 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
For the Vegetables
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1 pound asparagus, trimmed
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1 cup pearl onions, peeled
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2 tablespoons olive oil
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Salt, to taste
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Black pepper, to taste
For the Creamy Boursin Sauce
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½ cup heavy cream
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1 (5.2 oz) wheel Boursin cheese (Garlic & Fine Herbs)
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Optional: lemon zest or chopped fresh chives for garnish
Instructions
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Roast the Vegetables
Preheat oven to 425°F. Place asparagus and pearl onions on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread into an even layer. -
Bake
Roast for 18–22 minutes, turning once, until asparagus is tender with lightly crisp tips and onions are golden and caramelized. -
Make the Sauce
While the vegetables roast, add the heavy cream and Boursin cheese to a small saucepan over low heat. Whisk gently until the cheese is melted and the sauce is smooth and creamy. -
Assemble
Transfer roasted asparagus and pearl onions to a serving platter. Spoon the warm Boursin cream sauce over the top or serve on the side. -
Serve
Garnish with lemon zest or fresh chives if desired. Serve immediately.
Notes
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Do not overcrowd the baking sheet or the vegetables will steam instead of roast.
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If the sauce thickens too much, whisk in a splash of milk or cream to loosen.
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For extra color, broil the vegetables for the last 1–2 minutes.