Roasted Asparagus with Lavender Lemon Butter
When Michigan asparagus shows up at the market, we eat it as often as we can. Roast it hot and fast, then spoon over a quick lemon butter with a pinch of lavender. Spring in about 20 minutes.
When Michigan asparagus shows up at the market, we eat it as often as we can. Roast it hot and fast, then spoon over a quick lemon butter with a pinch of lavender. Spring in about 20 minutes.
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Why this pairing works
Asparagus has a grassy, green flavor that loves lemon. Warming lavender gently in butter draws out its sweet, floral side, and the garlic pepper keeps everything savory.
Serves 4 Prep 10 min Cook 12 min
Ingredients
- 1 lb asparagus, woody ends trimmed
- 1 Tbsp olive oil
- Lavender Salt Grinder, to taste
- Lavender Garlic Pepper Grinder, to taste
- 3 Tbsp butter
- 1/4 tsp Culinary Lavender Buds, crushed just before using
- 1 lemon, zest and 1 Tbsp juice
- 2 Tbsp shaved Parmesan, optional
Directions
- Heat the oven to 425°F. Toss the asparagus with olive oil and season with Lavender Salt and Garlic Pepper.
- Roast in a single layer 8 to 12 minutes, depending on thickness, until bright green and just tender.
- Meanwhile, melt the butter over low heat with the crushed lavender for 2 minutes. Don't let it brown.
- Take the butter off the heat and stir in the lemon zest and juice.
- Spoon the lemon butter over the asparagus and top with Parmesan.
Make it your own
- Top with a jammy soft-boiled egg for a light lunch.
- Spoon the lemon butter over grilled salmon or green beans.
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