Description

A quick and easy 15-minute side dish featuring tender-crisp asparagus roasted with garlic butter and topped with crunchy toasted almonds. Perfect for busy weeknights.

Ingredients

Scale

1.5 pounds asparagus (medium-thick spears)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup slivered almonds
1 lemon zest (optional)
1/4 teaspoon red pepper flakes (optional)
2 tablespoons grated Parmesan cheese (optional)

Instructions

Preheat oven to 400°F (200°C).
Wash asparagus and pat dry. Trim tough ends by snapping or cutting. If using thick spears, peel the bottom inch with a vegetable peeler.
Toast slivered almonds in a small skillet over medium-low heat for 2-3 minutes until golden and fragrant. Remove from pan and let cool.
Melt butter in a microwave-safe bowl or saucepan. Stir in minced garlic, olive oil, salt, and pepper until combined.
Place asparagus in a large mixing bowl. Pour garlic butter mixture over asparagus and toss to coat evenly.
Spread asparagus in a single layer on a rimmed baking sheet.
Roast for 10-12 minutes until tender-crisp and slightly charred at the tips.
Remove from oven and immediately sprinkle with toasted almonds. Toss gently to distribute.
Serve immediately.

Notes

Ensure asparagus is dry before roasting to prevent steaming. Do not overcrowd the baking sheet; use two pans if necessary. Toasting almonds enhances flavor significantly. For thick asparagus, peel the bottom inch to remove fibery skin. Leftovers can be stored in the refrigerator for up to 3 days but do not freeze well.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/4 of the recipe
Calories: 180
Sugar: 3
Sodium: 320
Fat: 14
Saturated Fat: 5
Carbohydrates: 8
Fiber: 4
Protein: 5

Keywords: asparagus, roasted asparagus, garlic butter, side dish, quick recipes, healthy vegetables, gluten-free, dairy-free option