Roasted Asparagus with Browned Butter

I did not realize that there was a difference between browned and burned butter before attempting this recipe. However, browned butter without burning can be achieved! Just follow the instructions in this Cooking Light March 2011 recipe. There are only a handful of ingredients and very few steps. The only change I made was to use regular lemons rather than Meyer lemons because I could not find them at the store.

Neither sensitivehusband nor I was sure whether we would like the result because we have always felt a bit ambivalent toward this green stalk-like vegetable. We both agreed to broaden our horizons and accept the vegetable challenge since asparagus is in season this time of year. When we tasted the result, we both raved about it and made it a second time in the same week! If you liked my Brussels sprouts recipe from awhile back, you will really enjoy this asparagus. The recipe would also work well using oranges instead of lemons, and using other herbs to replace the thyme.

Speaking of liking things, please consider “liking” sensitiveeconomist on Facebook. As always, thanks for reading this blog and sharing your ideas. Have a nice day!

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2 responses to “Roasted Asparagus with Browned Butter

  1. We really like asparagus but typically simply steam it. I need to try this recipe!

  2. Great looking recipe. Can’t wait to try it out. Thanks.

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