I believe Tyler’s family introduced me to asparagus, I don’t remember eating it as a kid (there weren’t many veggies I was willing to eat!) I love it, and I am so glad I finally got around to trying this recipe. I read about it a couple of months ago in the 20th anniversary Cooking Light, then saw it again in my new cookbook. Tyler and I were both raving about it over dinner. I look forward to making this over and over again, I can’t wait for the next time asparagus goes on sale!
Roasted Asparagus with Balsamic Browned Butter (from Cooking Light)
Ingredients:
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
Preparation:
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.
yum! i wish DH would eat asparagus
this sounds so good!
[...] hand in the kitchen tonight. He prepped and stuffed the chicken while I put together the sides of asparagus with balsamic browned butter and whole wheat couscous. It was a very yummy dinner, I had to resist licking my plate! [...]