Making the best roasted asparagus is easy… just a little love in the oven and some brown butter. You’ll come back to the recipe time and again.
When you are browning the butter, make sure that the pan doesn’t get too hot. It has residual heat stored up within it… so when the brown butter looks perfect and you take it off the heat, it will continue to cook and most likely burn. The secret to really great brown butter is patience.
Please don’t add the balsamic directly into super hot butter. It will pop and send hot liquid all over the stove. Allow the butter to cool slightly before adding the balsamic.
If you let these asparagus sit around before you eat them, they will wilt fairly quickly. Eat them hot and fresh!