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Roasted Asparagus with Browned Butter

Photo: Randy Mayor; Styling: Cindy Barr
Total time 25 mins
Yield 4 servings (serving size: about 3 ounces)

Ingredients

  • 1 pound asparagus spears, trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons fresh Meyer lemon juice
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon grated Meyer lemon rind

Nutrition Information

  • calories 107
  • fat 9.2 g
  • satfat 4.1 g
  • monofat 4 g
  • polyfat 0.7 g
  • protein 2.6 g
  • carbohydrate 5.8 g
  • fiber 2.6 g
  • cholesterol 15 mg
  • iron 0.5 mg
  • sodium 220 mg
  • calcium 29 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place asparagus in a roasting pan; drizzle with oil. Sprinkle evenly with salt and pepper. Bake at 450° for 8 minutes or until crisp-tender.

  3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in juice. Drizzle butter mixture over asparagus; toss well to coat. Sprinkle thyme and rind over asparagus.