Roasted Asparagus with Lemon Dill Butter Sauce

By cacelias

Roasting asparagus is simple; you can do it the day before, then toss the asparagus in some warm olive oil and then serve it. Shaving Parmigianno Reggiano on it puts it over the top. If you love to squeeze lemon juice over your asparagus, do it right before serving. The Lemon Dill Butter Sauce is delicious!

Recipe from Diane Phillips, "Do Ahead Easter", Cook's Wares, March 2004

Ingredients

• Lemon Dill Butter Sauce:
• 1 pounds asparagus, washed, trimmed of tough ends, and peeled
• 1/4 cup olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh chopped dill
• Parmigianno Reggiano cheese

Preparation

Step 1

For the Asparagus:
Preheat the oven to 400 degrees. Line a baking sheet with a silicone liner or aluminum foil.

Place the asparagus on the baking sheet, sprinkle with the oil, salt and pepper, then roll the asparagus in the mixture until coated.

Bake the asparagus for 4 to 5 minutes, or until still crisp, but tender. Pencil thin asparagus will take about 3 minutes, thicker asparagus, a bit longer.

Remove the asparagus from the oven and serve immediately, or cover with foil and you can let it sit at room temperature for up to 30 minutes before serving.

Serve with Lemon Dill Butter Sauce:
Combine all of the ingredients in a saucepan, keep warm and serve over the asparagus.

Shavings of Parmigianno Reggiano cheese make a wonderful garnish on top!