Roasted Asparagus with Brown Butter and Pecorino
photo by Mrs Goodall
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 2 tablespoons unsalted butter
- 2 lbs medium-thick asparagus
- 1⁄2 teaspoon kosher salt
- 2 ounces chunk pecorino romano cheese
- fresh ground black pepper
directions
- Preheat oven to 425 degrees.
- To make brown butter, melt the butter in a small saucepan over medium-low heat.
- Skim off the white foam as it rises to the top.
- Continue cooking until the butter is medium brown and smells like roasted nuts.
- Snap the ends from the asparagus — they'll break at the point of tenderness.
- Or slice the ends off closer to the root end and peel spears with a swivel-bladed vegetable peeler.
- Rinse, then soak for a few minutes in a couple of changes of cold, lightly salted water.
- Agitate lightly to release grit that may be trapped.
- Rinse well again and pat with paper towels.
- Brush a shallow baking dish or jelly-roll pan large enough to hold the asparagus in a single layer with a film of brown butter.
- Spread asparagus in dish and brush with the remaining butter.
- Roast until tender, about 15 minutes.
- Shave or grate the cheese over the asparagus, sprinkle with pepper and serve warm.
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Reviews
-
Yum! Easy and yummy. The cheese adds a great depth of flavor. Thanks Paula! Posted for Culinary Quest FP, 2014 -
I enjoyed this as a side to Chicken Piccata and loved it. Quick and easy to make after a long day at work. Thanks for sharing! Made for Culinary Quest Summer 2014. -
DH and I served this as a side last night and knew we would enjoy it because we love pecorino. I thought it was good, but am not sure that the effort of the brown butter is superior to just drizzling it with olive oil, roasting it, and shaving the cheese on top after. Thanks for a nice side. Made for ZWT4. -
Terrific!! I made this with Recipe #126122 and Recipe #121513 for a fabulous dinner. Paula, this is so simple and so good. Thanks so much for sharing. Made for ZWT4.
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I used the thin asparagus, as we like the taste of these a little better than the bigger ones. This asparagus recipe is delicious! After I took the pan out of the oven, I tasted a spear and decided that it was so good it didn't need the pecorino cheese. Thanks for a wonderful addition to our dinner tonight, PaulaG!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
