Name: Broiled Asparagus with Garlic-Butter Sauce
Total time: 30 min
Yield: Serves 4 to 6
Ingredients: 2 pounds (¾-inch-thick) asparagus, trimmed; 1 tablespoon extra-virgin olive oil; 1 teaspoon chopped fresh thyme; 3/4 teaspoon table salt, divided; 4 tablespoons unsalted butter, cut into 1-tablespoon pieces and softened, divided; 1/4 teaspoon pepper; 4 garlic cloves, minced; 1 tablespoon water

Why This Recipe Works

We wanted to create a simple recipe to adorn tender, grassy-tasting asparagus in garlic butter. First, we selected larger stalks and browned them under the broiler to deepen their flavor and draw out their sweetness. Then, we made a simple emulsion of garlic, butter, and water to create a thick, creamy sauce that clung to the broiled spears better and more luxuriously than plain garlic butter ever could. This sauce seems fancy, but it's deceptively easy to make.

Before You Begin

This recipe works best with asparagus spears that are ¾ inch thick at the base. Do not use pencil-thin asparagus here.

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Toss asparagus, oil, thyme, and ½ teaspoon salt together on rimmed baking sheet. Arrange asparagus in single layer.

Broil until asparagus is spotty brown and tender, 7 to 9 minutes, rotating sheet halfway through broiling. Transfer asparagus to serving platter.

Combine 3 tablespoons butter, pepper, and remaining ¼ teaspoon salt in bowl. Melt remaining 1 tablespoon butter in small skillet or saucepan over medium heat. Add garlic and cook, stirring constantly, until fragrant and just starting to turn golden, 1 to 2 minutes. Off heat, stir in water (mixture will sizzle).

Immediately whisk garlic mixture into butter mixture in bowl until emulsified (sauce should be creamy). Spoon butter sauce over asparagus and toss gently to coat with sauce. Serve.