Roasted Asparagus with Brown Butter
The brown butter can be made ahead and reheated. The asparagus, though, looks and tastes better when served immediately rather than cooked and then warmed over. You can toss the spears in the oil, salt and pepper, spread them on the baking sheet hours ahead and wait until the last minute to roast them. Or you can serve the roasted asparagus at room temperature with extra olive oil rather than the brown butter.