Roasted Asparagus with Browned Butter

Photo: Randy Mayor; Styling: Cindy Barr

Yield: 4 servings (serving size: about 3 ounces)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 9.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.6g
  • Carbohydrate: 5.8g
  • Fiber: 2.6g
  • Cholesterol: 15mg
  • Iron: 0.5mg
  • Sodium: 220mg
  • Calcium: 29mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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.
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