Make the butter ahead of time, if you like. Roast the asparagus and toss it with the butter just before serving.
Cooking Light NOVEMBER 2002
Combine shallots, butter, vinegar, thyme, salt, and rind, stirring well with a whisk.
Preheat oven to 450°.
Snap off tough ends of asparagus. Arrange asparagus in a single layer on a jelly roll pan coated with cooking spray. Cover with foil; bake at 450° for 5 minutes. Uncover and bake an additional 10 minutes or until asparagus is crisp-tender. Pour butter mixture over asparagus, toss gently to coat. Serve immediately.
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