I’ve been making this dish since college and it hasn’t let me down yet. Its simple to make, yet complex in its taste, leaving guests impressed and wanting more. Makes them think I’m an awesome cook and spent a lot of time slaving over this dish, hahaha. These days, I usually double the recipe and cook twice as much asparagus, even if its just going to be the two of us for dinner. We love it that much.
Roasting the asparagus helps break down the natural sugars in the vegetable, providing a slightly sweet, mellow flavor. The butter gives the dish a savory flavor, while the soy sauce adds a bit of saltiness and the vinegar gives it that tang. All in all, this dish has the ability to hit all five basic taste senses. Its hubby’s favorite way to eat asparagus. The only bad part: asparagus makes your pee smell funny!
Roasted Asparagus with Balsamic Browned Butter, from Cooking Light
2 pounds of asparagus spears, trimmed and cut in either halves or thirds
Cooking spray/olive oil for drizzling over the asparagus
1/4 t kosher salt
1/8 t black pepper
2 T butter
2 t. soy-sauce
1 t. balsamic vinegar
Preheat the oven to 400 degrees F. Meanwhile, arrange the asparagus in a single layer on a baking sheet lined with aluminum foil. Coat the asparagus with cooking spray, or alternatively, drizzle with olive oil. Sprinkle with kosher salt and black pepper. Bake the asparagus at 400 degrees for 12 minutes, or until tender.
Using a small skillet, melt the butter over medium heat. Cook for approximately 3 minutes or until the butter is lightly browned. Remove from heat and add the soy sauce and balsamic vinegar. Mix together with the asparagus, tossing well to coat. Serve immediately.