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Roasted Asparagus with Chipotle-Lime Butter

Scott Phillips

Servings: 6 to 8

Made with cilantro, chipotle chiles, and lime, the spicy butter sauce on these roasted asparagus spears makes this an ideal side dish for steak or lamb.


  • 2 lb. medium-thick asparagus, trimmed
  • 2 Tbs. extra-virgin olive oil
  • 1 medium lime, finely grated to yield 2 tsp. zest; squeezed to yield 2 Tbs. juice
  • Kosher salt and freshly ground black pepper
  • 4 Tbs. unsalted butter, cut into 8 pieces
  • 2 tsp. finely chopped canned chipotle chile in adobo, plus 2 tsp. adobo sauce
  • 1 Tbs. finely chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 15
  • Sodium (mg): 280
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 2


  • Position racks in the upper and lower thirds of the oven, set a large rimmed baking sheet on each rack, and heat the oven to 425°F.
  • In a large bowl, toss the asparagus with the oil, lime zest, 1 tsp. salt, and 1/2 tsp. ground pepper. Divide the asparagus between the two hot baking sheets and roast, switching the positions of the pans halfway through, until tender and slightly browned in spots, 9 to 11 minutes.
  • Meanwhile, in a 1-quart saucepan, stir the butter, chipotle, adobo sauce, and 3/4 tsp. salt over medium heat until the butter is melted. Remove from the heat and whisk in the lime juice and cilantro.
  • Transfer the asparagus to a platter, drizzle with the chipotle butter sauce, and serve.


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