Photo By Lilly and Audrey, The Twin Chefs
April means asparagus is at its best and this side dish is great with almost any main course. The Meyer lemon from our grandpa’s tree inspired the sauce with fresh dill and everyone’s favorite, creamy butter. Remember to look for firm but tender stalks with bright green color and closed tips.
- 1 ½ lbs. medium asparagus, trimmed
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup butter
- Meyer lemon, cut lengthwise into 6 wedges
- 1 tablespoon fresh dill, rinsed and chopped
- 1 bunch scallions, trimmed, thinly sliced including light green parts
- 2 tablespoons sliced almonds, garnish
Preheat oven to 425 degrees. Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast for 8 minutes or until desired tenderness.
While the asparagus is cooking heat butter in a 10 inch sauté pan over medium high heat until just bubbling, add the scallions and cook for 3 minutes, stirring occasionally. Add the juice from 3 wedges of the lemon and dill to the pan, sauté an additional 2 – 3 minutes until edges of scallions are beginning turn golden, stirring occasionally. Turn off heat and place roasted asparagus in a serving dish and top with the lemon dill butter. In the same sauté pan used for the lemon dill butter sauté the sliced almonds on medium high until beginning to turn golden, sprinkle evenly over the asparagus, garnish with the remaining 3 lemon slices and serve immediately.