Roasted Browned Butter Asparagus with Almonds
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. Make this easy yet elegant asparagus with almonds for weeknight dinners and holiday gatherings alike.
Servings 4 servings
Calories 186kcal
Ingredients
- 1 pound fresh asparagus , trimmed
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- ¼ cup Marcona almonds , chopped*
- juice of half of a lemon
- 1 tablespoon lemon zest
- 1 tablespoon fresh tarragon , chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450°F. Place asparagus in a single layer on a baking sheet lined with aluminum foil. Drizzle with olive oil, coating spears evenly, and sprinkle with salt and pepper. Toss to coat. Roast for 8-10 minutes—depending on thickness of spears—or until tender.
- While the asparagus cooks, melt the butter in a skillet over medium heat. Add the almonds and stir frequently until the butter begins to turn light brown, about 3 minutes. Remove from the heat and add lemon juice and tarragon.
- Toss the asparagus with butter and almonds and serve.
Notes
*Use buttery marcona almonds from Spain for a smoother, more mellow bite compared to regular almonds.
Nutrition
Calories: 186kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 369mg | Potassium: 344mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1195IU | Vitamin C: 9.2mg | Calcium: 73mg | Iron: 3.3mg