Preheat the oven to 400 degrees Fahrenheit. In a sauce pan over medium heat, melt the butter and continue to cook the butter. It will begin to foam and start to smell nutty. Stir frequently and remove from heat once butter is browned. Allow to cool for five minutes.
Toss the asparagus with the butter, lemon zest, lemon juice, salt, black pepper, and bacon bits.
Spread asparagus onto parchment paper-lined baking sheets, not crowding the asparagus together. Roast the asparagus for 10-15 minutes until the asparagus is tender. Remove from the oven and then add th cheese to the asparagus to let it melt.
These lemon muffins are extra tender from the sour cream.
3 c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1/2 c. salted butter, cubed and chilled
2 large eggs
1/2 c. lemon juice
1 tbs. lemon zest
1 c. sour cream
1 tsp. vanilla extract
turbinado sugar for topping
Yields Approximately 1 1/2 Dozen Muffins
Pregnant the oven to 350 degrees Fahrenheit. In a bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Cream the butter with the dry ingredients until combined. Scrape the bowl, then add the eggs and mix together. Add the lemon juice, lemon zest, sour cream, and vanilla extract and mix until just combined.
Scoop two tablespoons of dough into each wrapper. Sprinkle with turbinado sugar. Bake in a muffin pan for 20-25 minutes.
Cream the butter and sugar together until light and fluffy. Add the eggs and beat to combine. Scrape the bowl, then add the vanilla extract, lemon zest, and lemon juice and mix to combine. In a bowl, sift together the salt, baking powder, baking soda, and flour. Add the flour mixture to the wet ingredients and mix until just combined. Chill the dough for at least one hour.
Preheat the oven to 350 degrees Fahrenheit. Take tablespoon-sized scoops of dough and roll them in hands to smooth the dough. Roll each dough ball in turbinado sugar, then place on parchment paper-lined baking sheets. Make a depression in each cookie with thumb and fill with about a teaspoon of lemon curd. Top with glitter. Bake for 12-14 minutes until lightly browned on the bottom.