Although butter always works well with asparagus, horseradish adds a little kick. Halving the stalks saves time in the oven.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
2 bunches asparagus (about 2 pounds), trimmed and halved lengthwise
1 tablespoon extra-virgin olive oil
2 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons drained bottled horseradish
Preparation
Step 1
Preheat oven to 450°F with rack in middle.
Step 2
Toss asparagus with oil and 1/4 teaspoon each of salt and pepper in a 4-sided sheet pan. Roast until just tender, about 10 minutes.
Step 3
Mash together butter, horseradish, and 1/8 teaspoon salt. Toss asparagus with horseradish butter.
