Roasting asparagus is easier than boiling or steaming and also makes the tender, succulent spears more flavorful than the other methods. Here, fragrant, slightly nutty-tasting brown butter lends even more depth of flavor.
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3 tablespoons butter
3 pounds asparagus
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
How to Make It
Heat the oven to 450°. In a small saucepan, melt the butter over moderate heat and cook until golden brown, about 2 minutes. Remove from the heat and cover to keep warm.
Snap off the tough ends of the asparagus and discard them. On a large baking sheet, toss the asparagus with the oil, salt and pepper. Spread the asparagus out on the baking sheet and roast until just tender, 5 to 7 minutes for thin spears, 8 to 10 minutes for medium or 10 to 12 for thick spears.
Transfer the asparagus to a platter or individual plates and pour the brown butter over the spears.
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