Roasted Asparagus with Browned Butter

If you have been reading or watching anything related to cooking, the Meyer lemon has probably been mentioned recently.  In the March issue of Cooking Light, they had several pages dedicated to the fruit.  They describe it as a cross between a lemon and a mandarin orange.  As I read the article, I loved the photography and the sound of all the recipes.  However, I live in the South, and soon found that the Meyer lemon is not readily available.  My mom and I talked to a produce guy at the grocery store, and he said that the lemons are expensive, and most “folks” down here would just rather buy the regular lemons.  This is probably true.  So when I did find a small batch of them at the Fresh Market, I bought several to try their flavor at home.  I have only made the one recipes and think I should make something more “lemony” to taste the difference.  Maybe some lemon curd made with Meyer lemons.  I will have to get some more (if they are still available) to try them out.  It was fun trying something new, fresh, and in season!!

Roasted* Asparagus with Browned Butter
Slightly adapted from Cooking Light

1 pound of asparagus, washed
1 teaspoon olive oil
Salt and pepper
2 tablespoons butter
1 Meyer lemon
2 sprigs of thyme, chopped

Roasting: Heat the oven to 450 degrees.  Cut or pop the woody ends of the asparagus off.  Place on a sheet pan and drizzle with the olive oil.  Sprinkle with ½ teaspoon of salt and ¼ teaspoon pepper.  Roast for about 8-10 minutes or until the asparagus is slightly soft.

Cooking: In a medium to large skillet, bring water to a boil (about 2/3s up the side).  Add ½ teaspoon salt and the asparagus.  Cook for about 6 minutes until the asparagus is just tender, or if you are like my hubby, boil for about 10 minutes until the asparagus is soft.  Drain and remove to a separate bowl.  Use the same skillet for the browned butter.

Meanwhile in a small skillet over medium high heat.  Melt and brown the butter, about 3 minutes.  (Browning butter: cooking the butter until the milk solids are slightly browned.  This creates a nutty aroma.)  Remove from heat and add the zest and juice of 1 Meyer lemon and the thyme.  Pour over the asparagus just before serving. (According the newest issue of Cooking Light, adding the acidity just before serving will keep the asparagus from becoming browned.)

Serves 4.

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One Response to Roasted Asparagus with Browned Butter

  1. Pingback: Milk Chocolate Buttercream | Tea with SB

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