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Roasted Asparagus with Balsamic Browned Butter

Yield 8 servings (serving size: 5 spears)
Best Vegetable Side Dish. We love the way the salty-sweet browned butter highlights the asparagus in this dish. --Recipe by David Bonom (September 2001)

Ingredients

  • 40 asparagus spears, trimmed (about 2 pounds)
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon balsamic vinegar
  • Cracked black pepper (optional)
  • Grated lemon rind (optional)

Nutrition Information

  • calories 45
  • caloriesfromfat 60 %
  • fat 3 g
  • satfat 1.8 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 1.9 g
  • carbohydrate 3.9 g
  • fiber 1.7 g
  • cholesterol 8 mg
  • iron 0.7 mg
  • sodium 134 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

  3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.