Guys, this was a tough recipe to pull together for you. Not because the technique is difficult – in fact, it’s crazy simple! But because it was so hard for me to get my hands on some asparagus.
I guess that I didn’t quite get my fix of the green vegetable earlier this spring. I was seriously craving some, but it seems that asparagus season is coming to an end. After checking at a few different grocery stores, I finally found a bunch at Trader Joe’s.
Don’t fear if asparagus alludes you, too. This simple roasting method works great for pretty much any type of vegetable. 400° + a bit of olive oil and some salt + about 25 minutes in the oven = the perfect caramelized, rich flavor! The herby butter on top certainly doesn’t hurt, either.
This is the perfect example of a typical dish I’ll pull together for a weeknight dinner. Y’all, quick cooking doesn’t have to be hard! I love to whip up a pan of roasted vegetables, that I’ll pair with scrambled eggs, a piece of toast, brown rice – whatever I have around, really.
Since it seems like I must admit that asparagus season will soon be over, I’m starting to brainstorm fun summer recipes. I already made a delicious watermelon salad (it’ll be up here soon!). And I can’t wait for tons and tons of corn and plenty of tomatoes. But perhaps first I’ll whip up this roasted asparagus once more this weekend, since it’s just that yummy!
Roasted Asparagus with Herb Butter
Makes 4 servings
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon minced garlic
- 1 tablespoon minced parsley
- 1 teaspoon minced thyme
- salt and pepper
- 1 bunch asparagus, stems trimmed
- olive oil
- lemon juice
Directions
- In a bowl, beat butter with garlic, parsley, thyme, and 1/2 teaspoon each salt and pepper.
- Place butter in the refrigerator while asparagus is cooking.
- Preheat oven to 400°.
- Spread asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast until tender, about twenty minutes.
- Serve asparagus topped with a squeeze of lemon juice and a dollop of the cold butter.
Glitter & Grace 