Side Dish

Roasted Asparagus with Brown Butter and Hazelnuts

Roasted Asparagus with Brown Butter and Hazelnuts is perfect for Easter!
Pretty much the only way I have ever enjoyed asparagus is roasted. I usually just do it plain – a little olive oil, a little salt and pepper, and its perfect. I was in charge of bringing a vegetable dish to our Easter lunch and I knew immediately that I wanted to bring asparagus. But the more I thought about it, the more I wanted to make something a little snazzier than my usual. This seemed like the perfect dish – its still simple, but the element of brown butter and toasted hazelnuts really bring a little something special. This is probably my new favorite way to eat asparagus! We’ve had it 4 times since Easter! ๐Ÿ™‚ 
Roasted Asparagus with Brown Butter and Hazelnuts

** You can use toasted pecans instead of hazelnuts. Toast them in the oven at 350 for 8 minutes or in a skillet, stirring frequently, about 6 minutes over medium heat. Allow to cool then chop.

Roasted Asparagus with Brown Butter and Hazelnuts

by The Gingered Whisk
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: roast side asparagus Hazelnuts Christmas Easter Thanksgiving
Ingredients (4-6 servings)
  • 1/3 cup hazelnuts
  • 2 pounds asparagus
  • 2 TBSP olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup butter
  • 1/2 tsp lemon juice
Instructions
Preheat the oven to 350F.
Put the hazelnuts on a large baking sheet and toast in the oven until the skins crack and loosen and the nuts are golden brown (10-15 minutes) WATCH THEM! You don’t want them to burn!
Wrap the hot hazelnuts in a kitchen towel and firmly rub them together the remove the skins.
Let the nuts cool then chop.
Raise the oven temp to 450F.
Snap off the ends of the asparagus and discard them.
Toss the asparagus with the olive oil, 1/4 tsp salt and 1/4 tsp pepper.
Spread the asparagus on a baking sheet and roast until tender – 5-7 minutes for thin spears, 8-10 minutes for medium, and 10-12 for thick spears.
In a small frying pan, melt the butter over low heat.
Add the hazelnuts and the remaining 1/4 tsp salt.
Cook, stirring frequently, until the butter is golden brown, about 5 minutes.
Remove from heat, add the lemon juice, and 1/8 tsp pepper.
Pour the sauce over the asparagus and serve.
Enjoy!
** You can use toasted pecans instead of hazelnuts. Toast them in the oven at 350 for 8 minutes or in a skillet, stirring frequently, about 6 minutes over medium heat. Allow to cool then chop.
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3 Comments

  • Reply
    Jessica@AKitchenAddiction
    April 16, 2013 at 2:49 PM

    I love roasted asparagus! I bet it's amazing with brown butter!

  • Reply
    Isabelle
    April 17, 2013 at 1:54 PM

    This looks wonderful! I just can't get enough asparagus once springtime rolls around, so this is going right into the "must make" file.
    My parents used to toss green beans in brown butter and toasted nuts whenever we had company over for dinner, so anything made with this combination of flavours automatically feels fancy to me. ๐Ÿ™‚

  • Reply
    Roz Corieri Paige
    April 19, 2013 at 10:13 PM

    Lovely asparagus recipe! Found your blog on Katherine's Friday blog hop and now following! I contributed something very similar except I used pignoli (pine nuts).

    Nice to meet you,
    Roz
    "La Bella Vita Cucina"

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