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!
For the scallion dill compound butter:
For the pan-roasted asparagus and peas:
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.
Keywords: scallion compound butter, scallion dill butter, scallion butter recipe