Pan-Roasted Asparagus with Herby Scallion Butter

dollop of scallion compound butter on asparagus and peas with lemons on the side

I love butter. It all started with always having room-temperature butter on the kitchen counter, ready to be put on something delicious. My recent stint in Northern Ireland didn’t help the matter, as high-quality, European-style butter was reasonably priced and the only butter available at the local grocery stores. This adoration worsened when a coworker gifted me some Veda bread and encouraged me to top it with proper butter for breakfast. I repeated this daily thereafter. See the problem?

While I try not to be overindulgent, butter simply elevates a dish in the best possible way. Add herbs and scallions, and you just created a flavor bomb perfect for slathering across bread or topping on freshly cooked vegetables. It’s the perfect way to turn an ordinary weeknight dish into something noteworthy and memorable with minimal time and effort. I take no responsibility for any obsession or infatuation this recipe may cause.

ingredients for recipe spread out on a linen napkin
whipped butter in a food processor bowl, chopped scallions, and asparagus spears
whipped butter in a food processor bowl, chopped scallions, and asparagus spears
dill and scallions on top of butter in food processor bowl with chopped scallions and asparagus on the side
scallion compound butter in food processor bowl with chopped scallions and asparagus on the side
charred asparagus in a braiser pan with lemon and parmesan cheese on the side
charred asparagus and raw peas in a braiser pan with lemon and parmesan cheese on the side

This dish is a variant of the Stovetop Asparagus with Pistachios and Herbs. The dill, scallions, and salt are blended with butter to create a fluffy, vibrant green compound butter. The compound butter is then dolloped on top of the delightfully charred and smokey asparagus and sweet and juicy sugar snap peas, creating layers of depth and deliciousness. There is nothing more decadent than a dollop of creamy, herby, and salty butter slowly melting over a pile of warm and tender vegetables. The parmesan cheese adds a finishing touch to this quick, easy, and mouthwatering dish.

dollop of scallion compound butter on asparagus and peas with lemons on the side
asparagus and peas topped with scallion compound butter, parmesan, and an egg with a fork

More ways to use this scallion butter

This scallion butter is incredibly versatile and is fantastic on cornbread, biscuits, scones, summer corn, roasted mushrooms, sourdough bread, eggs, salmon, and the like. Best of all, compound butter freezes beautifully and is an excellent and easy way to preserve spring and summer herbs.

Possible Substitutions

SCALLION BUTTER. A lemon and parmesan compound butter is an excellent substitute for scallion butter. If you don’t have time to make the compound butter and don’t have any on hand, regular butter is delicious too.

SUGAR SNAP PEAS. Pea shoots or English peas are an excellent substitute for sugar snap peas.

DILL. If you want the compound butter to be a bit more versatile, try substituting dill for parsley.

PARMESAN CHEESE. Manchego cheese is an excellent substitute for parmesan.

Before you begin: helpful hints

Pan-roasting asparagus is one of the quickest ways to get asparagus onto your plate. The key to a good char is to allow the asparagus spears plenty of space in the pan. The asparagus stalks steam instead of charring if the asparagus spears are too close.

To remove the fibrous end on the asparagus stalks, bend each stalk, let it snap at its natural spot, and discard the lower portion. Alternatively, bend one asparagus stalk from the bunch, and then line it up with the rest of the stalks and cut them all at the same point.

Have leftover veggies? Try these recipes


Pan-Roasted Asparagus with Herby Scallion Butter

Smokey and charred asparagus, sweet and juicy sugar snap peas, salty and creamy scallion butter, and shredded parmesan cheese are layered to create a weeknight dish full of depth and deliciousness. Perfect for topping with an egg!

  • Author: Kim
  • Prep Time: 13 minutes
  • Cook Time: 7 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: side dish, main dish
  • Method: Pan-roast
  • Cuisine: American
  • Diet: Gluten Free



For the scallion dill compound butter:

  • 4 oz (115g) butter, softened
  • 1/2 teaspoon kosher salt
  • 1/4 cup (10g) finely chopped dill
  • 2 scallions, roughly chopped
  • 1 clove of garlic, peeled and smashed

For the pan-roasted asparagus and peas:

  • glug of olive oil
  • 1 lb asparagus, woody ends trimmed
  • 1/2 cup (1/4 pound) thinly sliced sugar snap peas
  • Large pinch of kosher salt, plus more to taste
  • 1 ½ tablespoons fresh lemon juice 
  • 1.5 tablespoons scallion-dill compound butter
  • 1/2 cup plus 2 tablespoons (42g) freshly grated parmesan cheese


  1. Make the compound butter. Place the butter in a food processor and mix until light and fluffy, about 3 minutes. Add the scallions, garlic, dill, and salt and mix until fully incorporated and the butter is bright green, about 5 minutes. Scrape down the sides of the bowl as needed. Roll the butter in parchment paper or store it in an air-tight container.
  2. Pan-roast the asparagus. Heat a 12-inch heavy-bottom skillet over high heat. Add a glug of oil to coat the bottom of the pan and add the asparagus in a single layer. If all of the asparagus does not fit in a single layer, cook the asparagus in batches. Season the asparagus with a sprinkle of salt. Let the asparagus sit in the skillet, untouched, for 1-2 minutes to get a good sear. Once the asparagus is charred, roll the spears over and brown the other side, about 1-2 minutes. 
  3. Cook the peas. Add the peas to the skillet and sauté, frequently stirring, until the peas are tender, about 3 minutes. Cook the mixture until the peas and asparagus are tender.
  4. Serve. Squeeze the lemon juice over the asparagus and peas and toss to coat. Adjust salt to taste. Add 1.5 tablespoons compound butter to the warm asparagus and peas and toss to coat. Top with parmesan cheese. Serve topped with a fried egg, if desired. 


STORAGE. The asparagus and peas are best when eaten immediately. Store the compound butter in an air-tight container in the refrigerator for up to 1 week.

DO AHEAD. Spoon the compound butter in a line on a piece of parchment paper. Start rolling the parchment paper over the butter and shape the butter into a cylindrical shape. Continue to roll the butter in the parchment paper, from one end of the parchment paper to the other. Once you are finished rolling, twist the open ends of the parchment paper to seal the butter. Place the parchment-wrapped butter in a freezer bag and store it in the freezer for up to 3 months. Cut off pieces of butter as needed. 


  • Serving Size: 1/2 recipe
  • Calories: 274 calories
  • Sugar: 5.1g
  • Fat: 21.5g
  • Saturated Fat: 10.1g
  • Carbohydrates: 10.9g
  • Fiber: 5.2g
  • Protein: 13.2g
  • Cholesterol: 37mg

Keywords: scallion compound butter, scallion dill butter, scallion butter recipe

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