Roasted Asparagus with Balsamic Browned Butter

recipe
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)

Yield:

8 servings (serving size: 5 spears)

Recipe from

Nutritional 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

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)

Preparation

Preheat oven to 400°.

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.

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.

Note:

David Bonom,

September 2007
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