Post by Granny Smith on Mar 23, 2008 12:09:33 GMT -5
Roasted Asparagus with Citrus Butter
contributed by carla
1-1/2 lb. asparagus
1 t. olive oil
sea salt and freshly ground pepper
1/4 c. fresh citrus juice
3 T. cold unsalted butter, chopped into chunks
1 t. grated citrus zest
If the asparagus is thin, snap off the tough parts of the stalks where they break naturally. If thick, slice off the tough ends with a knife, then peel them up to the tips.
Soak the asparagus in cold water while you preheat the oven to 425F, then drain and put them in a gratin dish. (They needn't bee dry.) Toss with the oil and season with salt. Bake until the stalks are tender when pierced with te tip of a paring knife, 20 to 40 minutes, depending on their thickness.
Boil the juice in a small skillet until it has reduced to about 1-1/2 T. Remove from the heat, whisk in the butter, then add the zest, a pinch of salt, and some pepper. When the asparagus is done, remove it to a platter and spoon the sauce over it.
Serves 4
contributed by carla
1-1/2 lb. asparagus
1 t. olive oil
sea salt and freshly ground pepper
1/4 c. fresh citrus juice
3 T. cold unsalted butter, chopped into chunks
1 t. grated citrus zest
If the asparagus is thin, snap off the tough parts of the stalks where they break naturally. If thick, slice off the tough ends with a knife, then peel them up to the tips.
Soak the asparagus in cold water while you preheat the oven to 425F, then drain and put them in a gratin dish. (They needn't bee dry.) Toss with the oil and season with salt. Bake until the stalks are tender when pierced with te tip of a paring knife, 20 to 40 minutes, depending on their thickness.
Boil the juice in a small skillet until it has reduced to about 1-1/2 T. Remove from the heat, whisk in the butter, then add the zest, a pinch of salt, and some pepper. When the asparagus is done, remove it to a platter and spoon the sauce over it.
Serves 4