Today’s Recipe: Lemon & Pepper-roasted Asparagus with Dill Cream Sauce

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LEMON & PEPPER-ROASTED ASPARAGUS W/DILL CREAM SAUCE

PREP TIME: 15 MINUTES
COOK TIME: 10-12 MINUTES
MAKES: 4 SERVINGS

Lemon & Pepper-roasted Asparagus
1         lb fresh asparagus
1         T butter, melted
1         t lemon zest (about 1/2 lemon)
1/2      t salt
1/2      t pepper

Dill-Cream Sauce
1/2      cup heavy cream
1 1/2   t cornstarch
1/3      cup white wine
2         T butter
1         T fresh dill, minced
1/4      t salt

1. Preheat oven to 400°F.
2. Prepare roasted asparagus: Snap the end off of one asparagus spear. Using broken spear as a guide, cut the ends off of remaining asparagus so they’re approximately the same length.
3. Spread in a single layer on a baking sheet. Drizzle with melted butter. Sprinkle with lemon zest, salt, and pepper. Roast for 10-12 minutes, or until tender.
4. While asparagus is roasting, prepare Dill Cream Sauce: Add cream to a small bowl. Add cornstarch and whisk to combine; set aside.
5. Add white wine to a small saucepan. Bring to a simmer over medium heat; simmer until volume is reduced by about half (about 6 minutes). Add butter and cook until melted. Slowly whisk in cream and cook until thickened; whisk in dill and salt.
6. Serve cream sauce over roasted asparagus.

Gather ingredients.

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Preheat oven to 400°F. Prepare roasted asparagus: Snap the end off of one asparagus spear.

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Using broken spear as a guide, cut the ends off of remaining asparagus so they’re approximately the same length.

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Spread in a single layer on a baking sheet. Drizzle with 1 T melted butter.

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Sprinkle with 1 t lemon zest (about 1/2 lemon).

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Sprinkle with 1/2 t salt.

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Sprinkle with 1/2 t pepper.

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Roast for 10-12 minutes, or until tender. While asparagus is roasting, prepare Dill Cream Sauce: Add 1/2 cup cream to a small bowl.

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Add 1 1/2 t cornstarch.

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Whisk to combine; set aside.

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Add 1/3 cup white wine to a small saucepan.

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Bring to a simmer over medium heat; simmer until volume is reduced by about half (about 6 minutes). Add 2 T butter and cook until melted.

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Slowly whisk in cream and cook until thickened.

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Whisk in 1 T fresh dill (minced).

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Whisk in 1/4 t salt.

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Serve cream sauce over roasted asparagus.

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Leave a comment One Comment

  1. Winnie Nielsen says:

    Wow, this sauce really adds a layer of flavor that I bet is fantastic. Asparagus is hard to make better but you have found the way!

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