Sure, steamed asparagus is good, but roasted asparagus is better. Hollandaise? No, thank you. Of course, hollandaise has its place in culinary history, but it is overdone. People start to expect hollandaise when they hear “asparagus” and then they layer it on so thick that they can’t even taste the green goodness that should be the star of the show. Don’t get me wrong, I like hollandaise, I just don’t think it is the only way to serve asparagus.
To switch things up a bit, I like to roast the asparagus in the oven with a bit of garlic, sea salt, lemon juice, and browned butter. Of course, just melted butter will work, but browning it first adds more depth of flavor, so it is definitely worth the extra few minutes. So coat those green spears in some browned butter and top it off with parmigiano-reggiano. Instead of masking the asparagus with gobs of sauce, you’ll be complementing it perfectly.
Brown Butter Asparagus with Parmesan Recipe Makes 2 servings.
1/4 pound asparagus, trimmed
1 tablespoon lemon juice
1 tablespoon butter
1 clove garlic
pinch sea salt
1 tablespoon freshly shredded parmigiano-reggiano
- Preheat oven to 450 degrees.
- Brown butter on stove on medium low heat
- Put asparagus in baking dish. Add lemon juice, garlic, and salt.
- Pour browned butter over asparagus and coat evenly.
- Bake until asparagus becomes tender, about 10 minutes.
- Sprinkle parmigiano-reggiano over asparagus.