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Roasted Asparagus with Lemon, Garlic, and Shallot Butter
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Oven roasted asparagus cooked to perfection, then topped with a simple lemon, garlic and shallot butter. Simply delicious and perfect for any night of the week!
Course: Side Dish
Cuisine: Asparagus
Author: Kim Beaulieu
For roasted asparagus:
  • 1 bunch asparagus ends snapped off
  • 2 tablespoons olive oil
  • Salt to taste
For the Lemon, Garlic, Shallot Butter:
  • 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • 2 shallots diced finely
  • 1/4 cup butter cold, cubed, divided
  • 1 teaspoon minced garlic
  • Garnish:
  • Sliced lemons
For roasted asparagus:
  1. Preheat oven to 400 degrees F.
  2. Line a sheet pan with parchment paper.
  3. Snap or cut off the ends of the asparagus.
  4. In a large bowl or container combine the asparagus and olive oil. Toss until all the pieces of asparagus are coated well.
  5. Transfer asparagus to sheet pan and spread out in one even layer.
  6. Place in oven and cook for between 10 to 14 minutes, depending on how well done you like your asparagus.
  7. Remove from oven and set aside until butter is ready.
For the Lemon, Garlic, Shallot Butter:
  1. I typically start my butter while the asparagus is in the oven so it times out well and everything is hot when served.
  2. in a medium pan (I prefer cast iron) combine the olive oil and lemon juice. Start to cook over medium heat. Add shallots and cook for a few minutes, just until the start to turn golden brown, but aren't crisp yet. Add butter in 3 stages, stirring or whisking in between each addition. Add garlic, cook 1 minute more. Remove pan from heat and pour over asparagus.
  3. Garnish with lemon slices if desired.