We had this with our crappy fish dish tonight and it was wonderful. I've always heard great reviews for this recipe, but I never got around to making it until tonight. It is so good! It is a definite make-again.
Roasted Asparagus with Balsamic Browned Butter
Cooking Light, September 2001
Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.
40 asparagus spears, trimmed (about 2 pounds)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Preheat oven to 400°.
Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.
Yield: 8 servings
Photo added March 27, 2009: