Roasted asparagus gets a leg up on the basic side dish with a drizzle of nutty browned butter and the crunch of buttery marcona almonds.

There’s nothing better in cooking than to take an easy, basic recipe and give it just a little twist to move it up a notch.

Basic oven-roasted asparagus is one of my meal-making staples. It’s fast. It’s easy. It’s delicious.

But sometimes I’m craving just a bit more flavor. So when I’m feeling flush and lush, browned butter made even more nutty is my asparagus drizzle got-to.

How to Make Roasted Asparagus + My Fave Flavors

Roasting asparagus in the oven gives it a sweet, caramelized flavor I ~~wax on about~~ describe oh so poetically here.

In a nutshell, the roasting process caramelizes the sugars as it cooks. Pair that roasted asparagus with nutty browned butter and mellow marcona almonds and you’ve more than doubled your buttery bite quotient.

But wait, there’s more.

For this simple asparagus recipe, there are only five ingredients needed:

Asparagus: Whether thick or thin, choose fresh, snappy sprigs.
Butter: I use salted butter but unsalted works if you want to be in control of your sodium.
Lemon: Fresh is lightyears better than bottled and a little squeeze is all you need.
Marcona almonds: Now we’re getting to the real flavor. Imported from Spain, these shorter, flatter almonds are sweeter and softer than the California variety.
Tarragon: I love the slightly anise and licorice flavor of tarragon that brightens and lightens the butter fat.

From what I’ve heard—but can hardly believe—there are some eaters out there who have an aversion to tarragon, sort of like those that don’t like cilantro. Personally, I can’t figure out how either camp could possibly pass on these amazing herbs that add such a unique personality to any dish they jazz up.

How to Make Browned Butter (Beurre Noisette)

Browned butter, or as the French call it beurre noisette, seems to make everything better. From savory to sweet, the nutty flavor from this simple cooking process elevates everything it’s drizzled in or on to.

But don’t be intimidated by it’s stature. Browned butter is easy to make when you follow these tips:

Use a stainless steel skillet or pot to brown the butter. A lighter color skillet allows you to better judge the coloring of the butter as it melts and begins to brown.

Watch and smell. Melt the butter over medium heat, and continue to cook for 2-4 more minutes. You’ll recognize the change happening before your eyes as it turns a deep golden brown, as well as smell the nutty aroma of the butter as it browns. The butter can go from browned to burn quickly so keep an eye on it.

Keep it together. The milk solids will separate from the golden liquid as it browns. You can strain the milk solids if you like, or leave in like I do because once again fat adds flavor.

More Roasted Asparagus Recipes to Make Now

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

5 from 3 votes