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Roasted Asparagus with Buttered Shallots & Garlic Scapes

Mariska Ramondino
A simple yet delicious side dish with only six ingredients! These asparagus are full of flavor and wonderfully complimented with shallots and garlic scapes.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dishes
Cuisine Italian
Servings 4 servings


  • 2 pounds fresh asparagus
  • Salt and pepper
  • Olive oil
  • 6 tablespoons real butter
  • 2 large shallots chopped
  • 2 garlic scapes chopped


  • Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set aside. Thoroughly rinse the asparagus and pat dry with a clean kitchen towel. Cut off any wooden and hard end pieces. Spread the asparagus on the baking sheet. Season lightly with salt and coat lightly with olive oil. Roast the asparagus for 15 to 20 minutes until they are slightly browned and tender.
  • During the last 5 minutes of the asparagus' roasting time, melt the butter in a large skillet over medium heat. Add the shallots and the garlic scapes. Season with salt and pepper to taste. Cook and stir for 3 minutes, then remove the skillet from the stove.
  • When ready, remove the asparagus from the oven and transfer to a large serving plate. Evenly top the asparagus with the buttered onions and garlic scapes. Serve immediately.


  • If you can't find garlic scapes, simply replace them with 3 garlic cloves, chopped!
  • Serve these alongside a show-stopping main dish like short ribs. Leftovers taste great mixed into eggs.

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Nutrition (% Daily value)

Calories: 215kcal (11%)Carbohydrates: 13g (4%)Protein: 6g (12%)Fat: 17g (26%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mg (15%)Sodium: 142mg (6%)Potassium: 505mg (14%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 2240IU (45%)Vitamin C: 16mg (19%)Calcium: 77mg (8%)Iron: 5mg (28%)

Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

Keywords : garlic scapes, roasted asparagus, shallots
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