Sleep Love Eat

{A-List Asparagus}

Asparagus is a delicious, easy veggie and the fern-colored spears add a touch of elegance alongside any of your favorite proteins. I consider this little treasure of a recipe our “A-List Asparagus” because the simple addition of nutmeg and lemon elevates it to a superstar status. You could invite Robert Downey Jr. (or your A-List star of choice) over and feel proud serving this dish. I love that it’s still super easy, so as not to frazzle you while under the stress of entertaining such stardom.

We thank a recent episode of Alton Brown’s show, Good Eats, for the flavor inspiration.


  • 1 pound fresh Asparagus
  • 2 Tablespoons melted butter (we suggest butter from grass-fed cows, such as Kerrygold Butter)*
  • Sea Salt (to taste)
  • Fresh Ground Black Pepper (to taste)
  • ½ Teaspoon Freshly Grated Nutmeg (pre-ground is okay, but give the fresh a try if you can)
  • 1 whole lemon, zested


  • Preheat oven to 415 degrees.
  • Break off the bottom ends of the Asparagus spears (about an inch or so will naturally break). Discard the ends.
  • Coat Asparagus spears with the melted butter.
  • Sprinkle with Sea Salt and Fresh Ground Black pepper, to taste.
  • Roast on a baking sheet for 12 minutes (for medium-sized spears – time may vary based on thickness).
  • Once the spears are roasted, remove them from the oven and freshly grate the nutmeg over the top (you can use a fine-grate zester for this).
  • Next, use the same zester to zest your lemon over the top of the asparagus.
  • Gently toss the Asparagus a bit more to even out the lemon and nutmeg flavors.
  • Serve. Eat. Enjoy.
*You may also use another cooking oil of your choice, such as ghee, avocado oil, coconut oil, bacon grease, to name a few. I would not recommend olive oil at this high roasting temp (that one’s best cold!).


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