Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make the butter ahead of time, if you like. Roast the asparagus and toss it with the butter just before serving.

Recipe by Cooking Light November 2002


Recipe Summary test

8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

56 calories; calories from fat 50%; fat 3.1g; saturated fat 1.9g; mono fat 0.9g; poly fat 0.2g; protein 2.7g; carbohydrates 6.2g; fiber 1.8g; cholesterol 8mg; iron 1.1mg; sodium 253mg; calcium 28mg.