Roasted Asparagus with Brown Butter and Pecorino

Recipe by PaulaG
READY IN: 25mins




  • Preheat oven to 425 degrees.
  • To make brown butter, melt the butter in a small saucepan over medium-low heat.
  • Skim off the white foam as it rises to the top.
  • Continue cooking until the butter is medium brown and smells like roasted nuts.
  • Snap the ends from the asparagus — they'll break at the point of tenderness.
  • Or slice the ends off closer to the root end and peel spears with a swivel-bladed vegetable peeler.
  • Rinse, then soak for a few minutes in a couple of changes of cold, lightly salted water.
  • Agitate lightly to release grit that may be trapped.
  • Rinse well again and pat with paper towels.
  • Brush a shallow baking dish or jelly-roll pan large enough to hold the asparagus in a single layer with a film of brown butter.
  • Spread asparagus in dish and brush with the remaining butter.
  • Roast until tender, about 15 minutes.
  • Shave or grate the cheese over the asparagus, sprinkle with pepper and serve warm.