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Pan-Roasted Asparagus with Herby Scallion Butter

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

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!

Ingredients

Scale

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

Instructions

  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. 

Notes

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. 

Nutrition

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