I was quite happy to find asparagus everywhere at farmers’ market last weekend. I love asparagus, especially during the spring when it’s super thin and not gross and woody. Roasting just about any vegetable makes it about 100 times better in my book and asparagus is no exception. Roasting the asparagus give it a little crispy crust to the tips that is just amazing. While not a traditional Irish side dish, it’s green, seasonal and delicious. It’s also one of the simplest side dishes in the world. Perfect for a quick, weeknight dinner or a fancy dinner party.
This dish is adapted from my balsamic roasted asparagus, but I made an amazing garlic brown butter sauce instead of the balsamic. As much as I love balsamic, it is a bit harsh and very overpowering. I think the garlic brown butter sauce works with a lot more dishes.
Excuse the Instagram photo, I wasn’t planning on posting this originally, but it turned out too delicious not to.
Oven Roasted Asparagus with Garlic Brown Butter
For the Asparagus:
- 2 pounds fresh asparagus, woody stems removed
- cooking spray
- kosher salt and freshly ground pepper, to taste
- 4 Tablespoons unsalted butter
- 6+ garlic cloves, minced (I used a whole head, but I’m crazy)
- Heat oven to 400F/200C.
- Arrange the asparagus on a rimmed baking sheet. Spray lightly with cooking spray until coated and season with salt and pepper.
- Place the asparagus in the oven and roast for 12 to 15 minutes, or until tender and just starting to crisp.
- While the asparagus is in the oven, melt the butter in a saucepan over medium heat. Once the butter is almost completely melted, add in the minced garlic. Stir to coat. Allow the garlic to cook until crispy, stirring occasionally so the butter and garlic don’t burn.
- When the asparagus is done, place in serving dish and pour garlic and butter over. Serve immediately.