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Butter-Roasted Asparagus on a baking sheet with cherry tomatoes and mushrooms.
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Recipe by Terese Allen

Terese Allen is a former chef whose books and articles feature the pleasures and benefits of local foods, sustainable cooking and culinary folklore. She pens columns for Edible Madison and Edible Door magazines and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW).

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Butter-Roasted Asparagus

Raw, steamed, sautéed or grilled, asparagus is a versatile side dish for any meal. But this roasted asparagus trumps them all. Bring out the vegetable’s natural sweetness in this easy recipe with just a little butter and a dash of salt and pepper.

10 MIN PREP
15 MIN COOK
25 MIN TOTAL
3 to 4 servings
Ingredients
A fresh bundle of asparagus
1 pound fresh organic asparagus, tough ends trimmed off
A fresh bundle of asparagus
1 to 2 tablespoon Organic Valley Unsalted Butter, melted
One and a half red tomatoes.
½ cup cherry tomatoes, quartered
One and a half red tomatoes.
A small bowl of salt.
Salt to taste
A small bowl of salt.
¼ to ⅓ cup Organic Valley Shredded Parmesan
Cracked black pepper to taste
Sliced mushrooms.
½ cup fresh mushrooms
Sliced mushrooms.

Directions

Heat oven to 425 F. Line a large baking sheet with parchment paper. Use your hands to toss the asparagus spears with melted butter. Spread spears out on the baking sheet (try to avoid letting them touch each other). Sprinkle with quartered cherry tomatoes and mushrooms and season lightly with salt and pepper.
Roast until asparagus is barely tender—this could take as little as 6 to 8 minutes if the spears are thin, or twice as long if they are thick. (Go ahead and taste one to be sure.) Transfer the spears to a platter, sprinkle with cheese and serve immediately. (Alternatively, you can sprinkle the cheese on the spears while they’re still on the baking sheet, and then return them to the oven for a couple more minutes.)
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