ROASTED RED CABBAGE AND ASPARAGUS WITH BROWNED BUTTER
from the SCANDINAVIAN FEASTS

The traditional Danish method is to cook the cabbage with apples, port wine, red currant jelly and lemon juice. When I tried roasting the cabbage, I was pleasantly surprised at the natural sweetness the cabbage develops. This time of year asparagus is so good and abundant, that I roast in along with the cabbage either in the same pan or in another pan in the same oven.
6 tablespoons butter

1 medium-sized head red cabbage, trimmed
3 pounds fresh asparagus
2 tablespoons olive oil
1-1/2 teaspoons Kosher salt

Preheat the oven to 450*F. Place the butter into a small saucepan and cook over medium-low heat until the butter turns golden brown; keep warm over lowest heat. Cover two cookie sheets (with sides), with foil and coat with nonstick spray. Cut the cabbage into quarters, then cut crosswise into 1/2 inch slices. Arrange the slices on one of the cookie sheets, crowding them together. Drizzle with 1 tablespoon olive oil and sprinkle with 3/4 teaspoon salt. Snap the tough ends off the asparagus and arrange on the other cookie sheet. drizzle with 1 tablespoon olive oil and sprinkle with 3/4 teaspoon salt. Place the two pans into the preheated oven and roast until just tender, 5 to 10 minutes.Transfer the cabbage to a platter and top with the asparagus. Drizzle with the browned butter. Makes 8 servings.

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