Roasted Asparagus w/ Rosemary Citrus Butter

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Story Published: Oct 9, 2009 at 10:02 AM PST

Story Updated: Oct 9, 2009 at 10:02 AM PST

 

 

    Roasted Asparagus w/ Rosemary Citrus Butter

  •  2lbs. asparagus
  • 2T. olive oil
  • ½C. freshly squeezed lemon juice
  • ½C. freshly squeezed orange juice
  • 3T. cold butter, cubed
  • 2t. fresh rosemary, minced
  • 2t. lemon zest
  • 1t. orange zest
  • salt and pepper
 
 
1.     Preheat Dacor oven to 375° Pure Convection.
2.     Snap off ends of asparagus and discard.
3.     Rinse the asparagus under cold water and dry with paper towels.
4.     Layer the asparagus on a ½ sheet tray and season with salt and pepper.
5.     Lightly toss with olive oil.
6.     Place in oven and roast for 15 minutes or until tender.
7.     Heat a small saucepot over medium-high heat
8.     Add the lemon and orange juice.
9.     Bring it to a simmer and let reduce by half for 6 minutes.
10.Remove pan from heat and whisk in butter, rosemary, and season with salt and pepper.
11.Divide the asparagus among the 6 plates and pour the rosemary citrus butter over it.
12.Garnish with lemon and orange zest.
 
 
 
Serves 4-6


 
 

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