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Kid Friendly Side Dishes

Roasted Asparagus with Brown Butter and Hazelnuts

This roasted asparagus recipe is simple but flavorful. Brown Butter and Roasted Hazelnuts work together to make this easy and quick side dish recipe elegant.

Roasted Asparagus with Brown Butter and Hazelnuts
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! 🙂
Roasted Asparagus on white plate 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.

 

Looking for more perfect holiday side dishes? Try these great recipes:

  • Italian Herb Roasted Carrots – These easy Italian Herb Roasted Whole Carrots are the perfect vegetable side dish for when you need a quick recipe you don’t have to think about! These tender roasted carrots are packed with flavor and are great with everything!  
  • Greek Yogurt Green Bean Casserole – This easy Greek Yogurt Green Bean Casserole is simple to make and delivers on flavor while keeping the ingredients soup-free!
  • The Best Creamed Corn Recipe – This creamed corn is the absolute best. Easy to make, with real ingredients, your holiday table deserves this.
  • Caramelized Brussel Sprouts with Cranberries and Barley – Caramelized Brussel Sprouts with Cranberries and Barley is a flavorful and healthy vegetable side dish recipe to make for Thanksgiving or Christmas. It’s easy to make and everyone loves the sweet, crispy Brussel sprouts, tart cranberries, and chewy barley!
  • Cheesy Potato Casserole – Cheesy Potato Casserole is a staple at holiday meals. It is creamy, cheesy, and so delicious! You won’t be disappointed in your decision to enjoy it!
  • Orange Pecan Acorn Squash – This Roasted Acorn Squash Recipe with Orange and Pecan is perfect for fall. A little bit sweet, a bit savory, a bit zesty. The orange, cinnamon, brown sugar and pecans paired perfectly with the squash.
Roasted Asparagus with Brown Butter and Hazelnuts

Roasted Asparagus with Brown Butter and Hazelnuts

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This roasted asparagus recipe is simple but flavorful. Brown Butter and Roasted Hazelnuts work together to make this easy and quick side dish recipe elegant.

Ingredients

  • 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

  1. Preheat the oven to 350F.
  2. 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!
  3. Wrap the hot hazelnuts in a kitchen towel and firmly rub them together the remove the skins.
  4. Let the nuts cool then chop.
  5. Raise the oven temp to 450F.
  6. Snap off the ends of the asparagus and discard them.
  7. Toss the asparagus with the olive oil, 1/4 tsp salt and 1/4 tsp pepper.
  8. 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.
  9. In a small frying pan, melt the butter over low heat.
  10. Add the hazelnuts and the remaining 1/4 tsp salt.
  11. Cook, stirring frequently, until the butter is golden brown, about 5 minutes.
  12. Remove from heat, add the lemon juice, and 1/8 tsp pepper.
  13. Pour the sauce over the asparagus and serve.
  14. Enjoy!

Notes

** 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.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 254 Total Fat: 24g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 41mg Sodium: 337mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 5g

( Food and Wine)

3 Comments

  • Reply
    [email protected]
    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. 🙂

  • 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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