Preparation

• Position racks in the upper and lower thirds of the oven, set a large rimmed baking sheet on each rack, and heat the oven to 425°F.
• In a large bowl, toss the asparagus with the oil, lime zest, 1 tsp. salt, and 1/2 tsp. ground pepper. Divide the asparagus between the two hot baking sheets and roast, switching the positions of the pans halfway through, until tender and slightly browned in spots, 9 to 11 minutes.
• Meanwhile, in a 1-quart saucepan, stir the butter, chipotle, adobo sauce, and 3/4 tsp. salt over medium heat until the butter is melted. Remove from the heat and whisk in the lime juice and cilantro.
• Transfer the asparagus to a platter, drizzle with the chipotle butter sauce, and serve.