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Butter-Roasted Asparagus

Terese Allen is a former chef whose books and articles feature the pleasures and benefits of local foods, sustainable cooking and culinary folklore. She pens columns for Edible Madison and Edible Door magazines and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW).

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Butter-Roasted Asparagus on a baking sheet with cherry tomatoes and mushrooms.

Raw, steamed, sautéed or grilled, asparagus is a versatile side dish for any meal. But this roasted asparagus trumps them all. Bring out the vegetable’s natural sweetness in this easy recipe with just a little butter and a dash of salt and pepper.

10 min Prep15 min Cook25 min Total
10 min Prep•15 min Cook•25 min Total
4 Servings
Butter-Roasted Asparagus on a baking sheet with cherry tomatoes and mushrooms.
10 min Prep15 min Cook25 min Total
10 min Prep•15 min Cook•25 min Total
4 Servings

Raw, steamed, sautéed or grilled, asparagus is a versatile side dish for any meal. But this roasted asparagus trumps them all. Bring out the vegetable’s natural sweetness in this easy recipe with just a little butter and a dash of salt and pepper.

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Ingredients

  • 1 pound fresh organic asparagus, tough ends trimmed off
  • ½ cup cherry tomatoes, quartered
  • Salt to taste
  • Cracked black pepper to taste
  • ½ cup fresh mushrooms

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Directions

  1. Heat oven to 425 F. Line a large baking sheet with parchment paper. Use your hands to toss the asparagus spears with melted butter. Spread spears out on the baking sheet (try to avoid letting them touch each other). Sprinkle with quartered cherry tomatoes and mushrooms and season lightly with salt and pepper.
  2. Roast until asparagus is barely tender—this could take as little as 6 to 8 minutes if the spears are thin, or twice as long if they are thick. (Go ahead and taste one to be sure.) Transfer the spears to a platter, sprinkle with cheese and serve immediately. (Alternatively, you can sprinkle the cheese on the spears while they’re still on the baking sheet, and then return them to the oven for a couple more minutes.)

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Heat oven to 425 F. Line a large baking sheet with parchment paper. Use your hands to toss the asparagus spears with melted butter. Spread spears out on the baking sheet (try to avoid letting them touch each other). Sprinkle with quartered cherry tomatoes and mushrooms and season lightly with salt and pepper.
  2. Roast until asparagus is barely tender—this could take as little as 6 to 8 minutes if the spears are thin, or twice as long if they are thick. (Go ahead and taste one to be sure.) Transfer the spears to a platter, sprinkle with cheese and serve immediately. (Alternatively, you can sprinkle the cheese on the spears while they’re still on the baking sheet, and then return them to the oven for a couple more minutes.)

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