Shelly's Recipe

ROASTED ASPARAGUS AND BABY CARROTS WITH BROWNED BUTTER

Category: Asparagus

6 tbsp butter
3 lb fresh asparagus
1/2 lb baby carrots
2 tbsp olive oil
3/4 tsp kosher salt

Preheat the oven to 450. Place the butter into a small saucepan and cook over medium-low heat until the butter turns golden brown; keep warm over lowest heat.

Snap the tough ends off the asparagus and discard. Place asparagus, with the carrots, in a baking pan. Drizzle with olive oil and sprinkle with salt; toss. Roast until just tender, 5 to 10 minutes or more (depending on thickness of asparagus and carrots). To serve, drizzle with the browned butter. Serves 8 to 12