The delicate bite of asparagus is a perfect launching pad for crunch and flavor on this plate of Roasted Asparagus with Creole Pecans.
Roasted Asparagus with Creole Pecans
Ingredients
- 2 pounds fresh asparagus, trimmed
- 2 tablespoons vegetable oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Garnish: Creole Pecans (recipe follows)
Creole Pecans
- ½ cup unsalted butter, melted
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 2 cups pecan halves*
Instructions
- Preheat oven to broil.
- On a rimmed baking sheet, place asparagus. Drizzle with oil, and sprinkle with salt and pepper. Using tongs, toss to coat.
- Broil, turning occasionally, until golden brown and tender, 8 to 10 minutes. Transfer to a serving platter, and garnish with Creole Pecans, if desired.
Creole Pecans
- Preheat oven to 325°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, stir together melted butter, chili powder, salt, paprika, Worcestershire, onion powder, garlic powder, thyme, and pepper. Add pecans, and stir until coated. Spread in an even layer on prepared pan.
- Bake until toasted, about 30 minutes, stirring every 10 minutes. Let cool completely on pan. Store in an airtight container for up to 1 week.
Notes
*We used Cane River Pecan Co. pecans.
