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Recipe by Terese Allen
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).
Learn MoreButter-Roasted Asparagus
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 PREP
15 MIN COOK
25 MIN TOTAL
3 to 4 servings
Ingredients
1 lb fresh organic asparagus, tough ends trimmed off
½ cup cherry tomatoes, quartered
salt to taste
cracked black pepper to taste
½ cup fresh mushrooms
Directions
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.
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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