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Roasted Asparagus with Brown Butter and Pecorino

5.0(8)

Make and share this Roasted Asparagus with Brown Butter and Pecorino recipe from Food.com.

by PaulaG·published 2003-05-05

Vegetable

Servings

6 serving(s)

Total time

25 min

prep 10 min

Calories / serving

104 kcal

Ingredients (5)

serves

Instructions (13 steps)

01Preheat oven to 425 degrees.
02To make brown butter, melt the butter in a small saucepan over medium-low heat.
03Skim off the white foam as it rises to the top.
04Continue cooking until the butter is medium brown and smells like roasted nuts.
05Snap the ends from the asparagus  they'll break at the point of tenderness.
06Or slice the ends off closer to the root end and peel spears with a swivel-bladed vegetable peeler.
07

Rinse, then soak for a few minutes in a couple of changes of cold, lightly salted water.

08Agitate lightly to release grit that may be trapped.

09Rinse well again and pat with paper towels.

10Brush a shallow baking dish or jelly-roll pan large enough to hold the asparagus in a single layer with a film of brown butter.

11Spread asparagus in dish and brush with the remaining butter.

12Roast until tender, about 15 minutes.

13Shave or grate the cheese over the asparagus, sprinkle with pepper and serve warm.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.