The secret to browning butter without burning it is to use smell as a test for doneness--it should have a nutty aroma.
4 pounds fresh asparagus
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 cup butter
4 teaspoons lite soy sauce
2 teaspoons balsamic vinegar
How to Make It
Snap off and discard tough ends of asparagus.
Arrange asparagus evenly on a lightly greased 15- x 10-inch jelly-roll pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss to coat.
Bake asparagus at 400° for 15 minutes or just until tender.
Melt butter in a large skillet over medium heat. Cook, stirring occasionally, 4 minutes or until butter is lightly browned. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing to coat. Serve immediately.