Ingredients
-
3
-
2
-
2
-
1
-
1/4
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Roasted Asparagus with Balsamic-Shallot Butter, From an unknown magazine clipping Make the butter ahead of time if you like I cut this recipe down easily and did not have fresh thyme so used dry Great dish!, So happy I found this recipe out of Gourmet magazine that I lost 🙁 The best roasted asparagus recipe ever!, This is a delicious recipe! I love roasted asparagus and like to find new twists on the concept The sauce tasted great; it made the asparagus perfect Thanks for the wonderful recipe
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Steps
|
1
Done
|
Combine Shallots, Butter, Vinegar, Thyme Salt and Rind, Stirring Well With a Whisk. |
|
2
Done
|
Preheat Oven to 450 Degrees. |
|
3
Done
|
Snap Off Woody Ends of Asparagus. |
|
4
Done
|
Arrange Spears in a Single Layer on a Shallow Baking Pan Coated With Cooking Spray. |
|
5
Done
|
Cover With Foil and Bake For 5 Minutes. |
|
6
Done
|
Uncover and Bake an Additional 10 Minutes or Until Asparagus Is Crisp Tender. |
|
7
Done
|
Pour Butter Mixture Over Asparagus, Tossing Gently to Coat. |
|
8
Done
|
Serve Immediately. |
