May 7, 2012

Roasted Asparagus with Browned Butter

It's hard for me to deviate from the deliciousness and ease of simple roasted asparagus. However, this Cooking Light recipe had caught my eye. This is a nice twist for us with our asparagus, one worth repeating.

Roasted Asparagus with Browned Butter
1 lb. asparagus spears, trimmed
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
2 Tbsp. Meyer lemon juice (I used a bit of orange juice with regular lemon juice)
1/2 tsp. dried thyme
1 tsp. lemon zest

Preheat oven to 450ºF. Place asparagus in a roasting pan, and drizzle with olive oil. Toss to coat evenly, and sprinkle with salt and pepper. Bake 8 minutes or until crisp-tender.

Melt butter in a small skillet over medium heat, cooking until lightly browned, shaking the pan occasionally. Remove from heat, and stir in juice.

Drizzle melted butter over asparagus, and toss well to coat. Sprinkle thyme and lemon zest over asparagus. Makes 4 servings.

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