Roasted Asparagus With Brown Butter And Pecorino

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 2 lbs medium-thick asparagus
• 1/2 teaspoon kosher salt
• 2 ounces chunk pecorino romano cheese
• fresh ground black pepper

Recipe

• 1 preheat oven to 425 degrees.
• 2 to make brown butter, melt the butter in a small saucepan over medium-low heat.
• 3 skim off the foam as it rises to the top.
• 4 continue cooking until the butter is medium brown and smells like roasted nuts.
• 5 snap the ends from the asparagus — they'll break at the point of tenderness.
• 6 or slice the ends off closer to the root end and peel spears with a swivel-bladed vegetable peeler.
• 7 rinse, then soak for a few minutes in a couple of changes of cold, lightly salted water.
• 8 agitate lightly to release grit that may be trapped.
• 9 rinse well again and pat with paper towels.
• 10 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.
• 11 spread asparagus in dish and brush with the remaining butter.
• 12 roast until tender, about 15 minutes.
• 13 shave or grate the cheese over the asparagus, sprinkle with pepper and serve warm.