Roasted Asparagus with Brown Butter and Pecans

I usually just steam vegetables or eat them raw, so that’s why I don’t have a lot of recipes for them on here. Vegetable recipes are also pretty easy to make plastic free (I buy vegetables with cloth bags at the farmer’s market), so I focus on things that aren’t as easy to make plastic free, like goldfish or almond milk. I do make vegetable recipes sometimes though, like this roasted cauliflower. Here’s another one. Asparagus just started showing up at the farmer’s market recently. I bought two bunches this morning, and I made this recipe for dinner. Here are the ingredients I used:

2 bunches asparagus
2 tbsp olive oil
salt and pepper to taste (My pepper shaker is plastic but I got it before I started doing this. Until it breaks, I’ll keep refilling it with peppercorns that I buy in bulk.)
1/4 cup unsalted butter
1/2 cup pecans (I bought them in bulk)

Wash the asparagus and cut one to two inches off the ends.

Spread the asparagus in a single layer in a baking dish. I had to use two baking dishes.

Drizzle oil over asparagus and toss to coat. I put one tablespoon in each baking dish.

Add salt and pepper to taste. Cover each dish with foil. I use recycled aluminum foil, and I reuse it as many times as I can. The last piece I had got greasy, so I used new foil this time.

Roast at 400 degrees for 15 minutes. Remove foil and roast for another 15 minutes. While asparagus is cooking, chop the pecans.

Melt the butter in a pot over low heat, and continue to cook over low heat until brown. Be careful not to burn it though. Add the pecans to the butter.