Sunday, October 28, 2007

Roasted Asparagus with Balsamic Browned Butter

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)
Cooking spray
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:
asparagus

No comments: