Ingredients

• 2 bunches asparagus (about 2 pounds), trimmed and halved lengthwise
• 1 tablespoon extra-virgin olive oil
• 2 1/2 tablespoons unsalted butter, softened
• 1 1/2 tablespoons drained bottled horseradish

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Instructions

1. Preheat oven to 450°F with rack in middle.
2. Toss asparagus with oil and 1/4 teaspoon each of salt and pepper in a 4-sided sheet pan. Roast until just tender, about 10 minutes.
3. Mash together butter, horseradish, and 1/8 teaspoon salt. Toss asparagus with horseradish butter.