When I saw this recipe on Cafe Delites, I knew I had to make it. What’s not to love? My favorite vegetable and browned butter combined. YUM! The combination of tender roasted asparagus with the salty Parmesan cheese, the tangy hint of lemon, and the nutty browned butter is fantastic. It takes asparagus to a whole new level. We all thought it was delicious, even my son who isn’t the biggest asparagus fan.
Preheat oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
Snap the wooden ends off of each spear. Arrange the asparagus in a single layer on the prepared baking sheet. Spray with a bit more olive oil spray; season with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast until tender-crisp, about 10 minutes.
While the asparagus is in the oven, heat a small saucepan over medium heat. Add the butter and cook, stirring constantly, until it melts, froths up and begins to turn golden in color. Take off heat; add the garlic and stir quickly. Return to the heat for a another minute or two, while stirring, until the butter reaches a dark amber color. Remove from heat; add lemon juice and stir to combine. Pour into a serving dish.
Place asparagus spears on a serving plate and sprinkle with Parmesan cheese. Drizzle browned butter over asparagus. Enjoy.