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Roasted Asparagus with Brown Butter Pecans

Tender roasted asparagus is perfectly complemented by flavorful brown butter and toasty pecans in this delectable spring side dish.

Roasted Asparagus with Brown Butter Pecans ~ a delicious spring side dish that would be perfect for Easter | FiveHeartHome.comSpring officially begins this week!!! Can I hear a giant Hip, Hip, Hooray?! I know that some of you wonderful readers are still blanketed in snow (I’m so sorry), but the fact that spring has commenced calendar-wise means that spring-like weather can’t be all that far behind…right?

Spring is arguably the best season in central Texas. For one thing, it’s warm, but not yet 167-degrees. That, in turn, means that things outside are actually green (for the only time of the year).

Roasted Asparagus with Brown Butter Pecans ~ a delicious spring side dish that would be perfect for Easter | FiveHeartHome.comI know that a lot of people love fall, but in Texas, we just don’t have all of the gorgeous, color-changing trees with spectacular leaves in shades of red, orange, and yellow. But what we do have come springtime are Hill Country wildflowers, and let me assure you, they are breathtaking.

The Hill Country is an area of central Texas known for being — you guessed it — hilly. In my entirely unbiased opinion (since I grew up there and all), it’s one of the prettiest parts of Texas. And to come full circle, that’s particularly true in the springtime when bluebonnets (the state flower of Texas), red Indian paintbrushes, and an assortment of yellow wildflowers grace the sides of the roads and the highway medians for miles on end.

Roasted Asparagus with Brown Butter Pecans ~ a delicious spring side dish that would be perfect for Easter | FiveHeartHome.comNever seen a bluebonnet? Well, if you were lucky enough to be born in central Texas, odds are that each spring, your mother trotted you out to a field of them for your yearly obligatory bluebonnet shot. I give you Exhibit A…

Bluebonnets-2013_700pxMost of the wildflowers found along the Hill Country roadways can be attributed to former First Lady “Lady Bird” Johnson, who was instrumental in getting the Highway Beautification Act passed.  As First Lady, she dedicated much effort to not only protecting wildflowers, but also to having them extensively planted to beautify the roadsides. And anyone driving through central Texas come April is able to fully appreciate her efforts.

Roasted Asparagus with Brown Butter Pecans ~ a delicious spring side dish that would be perfect for Easter | FiveHeartHome.comSo what does all of that have to do with asparagus? Well, much like bluebonnets, asparagus is widely associated with spring! This tasty green veggie shines as a spring side dish, and I just don’t think I could make an Easter dinner without including it.

My favorite way to cook asparagus (as well as many other vegetables) is to roast it. I happen to think roasting brings out a wonderful, almost caramelized flavor in veggies. If you prefer, however, you can certainly boil or steam your asparagus instead of roasting before finishing it off with these mouthwatering brown butter pecans.

Roasted Asparagus with Brown Butter Pecans ~ a delicious spring side dish that would be perfect for Easter | FiveHeartHome.comWhile I’ve made sweet treats featuring brown butter before, I hadn’t yet tried it in anything savory. People! What took me so long??? I’ve always loved the flavor of toasted pecans, but toasting them in the butter as it browns? To die for. Seriously, you could pour these brown butter pecans over any vegetable and I would happily devour it. SO, SO GOOD.

Roasted Asparagus with Brown Butter Pecans ~ a delicious spring side dish that would be perfect for Easter | FiveHeartHome.comWith that, I hope you will try this Roasted Asparagus with Brown Butter Pecans as a springtime side dish or even as a part of your Easter menu. It’s deceptively simple to make and it’s sure to be a hit with everyone who tries it!

And I bet it’ll disappear faster than a baby can eat a bluebonnet. ;)

Bluebonnet-Eater_700px

Roasted Asparagus with Brown Butter Pecans

Yield: 8 servings

Roasted Asparagus with Brown Butter Pecans

Tender roasted asparagus is perfectly complemented by flavorful brown butter and toasty pecans in this delectable spring side dish.

Ingredients

  • 2 pounds fresh asparagus
  • Olive oil
  • Salt & freshly ground black pepper
  • 6 tablespoons butter
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 400°F. Prepare asparagus by washing it and snapping off the tough ends of the stems.
  2. Place asparagus in a large bowl or plastic baggie (I use a long, rectangular shaped plastic container that fits the shape of the asparagus bunch). Pour in a couple tablespoons of oil and season with salt and pepper. Mix until asparagus are evenly coated. Spread asparagus, in a single layer, onto a large, rimmed sheet pan.
  3. Roast asparagus for 10 to 15 minutes (depending on desired doneness and how thick your spears are), or until spears are just tender and beginning to brown. Taste and season with salt, if desired.
  4. While asparagus is roasting, make brown butter pecans. In a medium saucepan set over low heat, melt butter and stir in pecans. Cook, stirring occasionally, until butter browns and pecans are toasted, approximately 5 to 10 minutes. During the process, the butter will foam and then the foam will die back down. Watch closely so that the butter turns brown but doesn't burn.
  5. Transfer asparagus to a serving platter, pour brown butter pecans over the top, and serve hot.

Tips, Tricks, & Variations

If you prefer, you may steam or boil asparagus instead of roasting it.

Thicker asparagus holds up better to roasting than thin spears, but it also may take longer to cook.

http://www.fivehearthome.com/2014/03/15/roasted-asparagus-with-brown-butter-pecans/

Adapted from Pillsbury Menus to Celebrate Spring

More Easter side dish ideas…

Honey-Glazed Carrots with Thyme and Lemon ~ a perfect spring side dish, and a gorgeous addition to your Easter menu! | FiveHeartHome.comHoney-Glazed Carrots with Thyme & Lemon

Bacon Green Bean Bundles with Brown Sugar Glaze | {Five Heart Home}Bacon Green Bean Bundles with Brown Sugar Glaze

Scalloped Potato Flan with Gruyère and Garlic ~ served overturned and sliced for an elegant presentation | {Five Heart Home}Scalloped Potato Flan with Gruyere & Garlic

…and an effortless main course!

Slow Cooker Brown Sugar Ham ~ an effortless way to cook your Easter ham with a glaze of pineapple juice, brown sugar, balsamic vinegar, Dijon, and honey | FiveHeartHome.comSlow Cooker Brown Sugar Ham

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I always love hearing from you! ~ samantha {at} five heart home {dot} com

 

This post may be linked up to House of Rose, 4 Little Fergusons, and these fabulous parties!

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Comments

  1. Debbie Caraballo says:

    We just love roasted asparagus – never thought of topping it with pecans! Have to try this soon! Thanks, Sam….and have a great St. Pat’s day tomorrow.

    Deb

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’d never eaten asparagus this way before either, Deb…but now I’m not sure that I’ll ever be able to eat it plain again! I’m telling you…these nuts would be good on anything. ;) Hope you had a fun St. Patrick’s Day! Have a great week!

  2. That recipe sounds absolutely amazing and you have a beautiful family! Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  3. Be still my heart…. asparagus (my favorite veggie), browned butter (OH MY!), and adorable babies… all in ONE POST!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Becca…thank you! That made me laugh. I happen to love all three of those things, too, which made this a pretty easy post to write! ;) Thanks for stopping by!

  4. Thanks for the recipe! It looks wonderful.
    I loved your post, too. The bluebonnets are gorgeous!
    Thanks again.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You are so sweet, Carolyn, and you’re welcome for the recipe…I hope you enjoy it! And I can’t wait to take more bluebonnet pics of my kids this year…it’s almost time! :) Have a great rest of the week and thanks for stopping by!

  5. I stopped by from Weekend Re-Treat because I love asparagus and thought this looked like a great way to make it. You don’t disappoint! I’m saving this to my yumprint.com cookbook and pinning! Thanks for sharing! HUGS

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for kind words and the pin, Cheryl! I’m not sure what a Yumprint cookbook is…I’ll have to check that out. :) Happy Friday, and I appreciate you stopping by! :)

  6. This looks delicious. I love walnuts and asparagus, so together they sound wonderful. Like the use of olive oil, my heart healthy favorite. Thanks for sharing!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You’re welcome, Jodee! I’m learning that I love the addition of nuts to just about any vegetable or salad. :) Thanks so much for stopping by!

  7. YUM! My mouth is watering! I am printing this out because I have asparagus in my fridge now. If you have a chance, please link up to http://suburbsmama.blogspot.com/2014/03/sunday-linky-44.html

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much, Rita…I hope you enjoy this recipe! Just linked it up to your party…I appreciate the invite. :) Thanks for stopping by, and I hope you have a great week!

  8. Samantha, these looks beyond amazing! Doesn’t browned butter make everything taste fabulous? What a great Easter side dish, too. Thank you so much for sharing at Best of the Weekend and pinned! Have a happy Sunday!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m with you, Cindy…brown butter is kind of like bacon in that it makes everything better. ;) Thanks for stopping by and pinning, and of course, for hosting BOTW each week. Hope your week ahead is wonderful!

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