Storm the Cassoulet

Roasted Asparagus with Mint Butter

on April 16, 2013

EE-roasted-asparagus

Ingredients:

1/2 stick (2 ounces) unsalted butter, room temperature

2 tablespoons olive oil 1 tablespoon chopped fresh mint, plus additional sprig for garnish

Salt and pepper to taste

2 pounds fresh asparagus, ends trimmed

Method:

Preheat the oven to 425 degrees F.

In a medium bowl stir the mint and butter together until combined. Place in a small ramekin.

Place the asparagus on 2 baking sheets and toss with the olive oil. Roast the asparagus about 15 minutes until soft and slightly charred, turning once. Remove from the oven and place on a serving dish, dollop with the mint butter and garnish with mint sprig. Serve warm.

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