Happy Saturday!! Hope everyone is having a great weekend!! Mine has been pretty good so far. Marley says his is pretty good too:
So getting right to it…I don’t think it’s any secret that I love me some Meyer lemons. Just take a gander at the Meyer Lemon Chicken Piccata or the Coconut and Meyer Lemon Pound Cake. Why not use them for a yummy side dish, right?
This roasted asparagus is seriously good – although you gotta like lemon to like this.
I loved the tartness the lemon juice added along with the fresh taste of the thyme and the sweetness of the browned butter just brought it all together in harmony! And it’s incredibly easy!
Roasted Asparagus with Browned Butter and Meyer Lemon Sauce
from Cooking Light
1 lb asparagus spears, trimmed
1 TB olive oil
1/2 tsp salt
1/4 tsp pepper
2 TB butter
2 TB fresh Meyer lemon juice
1 1/2 tsp fresh thyme, chopped
1 tsp Meyer lemon rind, grated
Preheat oven to 450 degrees
Place asparagus in a roasting pan and drizzle with olive oil. Sprinkle salt and pepper on top.
Roast in oven for approximately 8 minutes.
Melt butter in a small skillet at medium heat until it turns light brown, shaking the pan occasionally (about 3 minutes – you can also tell when the butter gets very aromatic).
Remove from heat. Stir in lemon juice. Drizzle butter mixture over the roasted asparagus. Toss. Sprinkle with fresh thyme and lemon zest.
I served alongside some sweet teriyaki marinated grilled chicken (thanks to the grilling skills of the hubs) and brown rice. Yum!