Roasted Asparagus with Balsamic Browned Butter

Photo: Raymond Hom; Styling: Pamela Duncan Silver

Toss roasted asparagus in browned butter, seasoned with soy sauce and a splash of balsamic vinegar, for a super easy side dish that's big on flavor.

Yield: 8 servings (serving size: 5 spears)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 7 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 45
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.9g
  • Carbohydrate: 3.9g
  • Fiber: 1.7g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 134mg
  • Calcium: 18mg

Ingredients

  • 40 thick asparagus spears, trimmed (about 2 pounds)
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter
  • 2 teaspoons lower-sodium soy sauce
  • 1 teaspoon balsamic vinegar

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. 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.
  3. 3. 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 asparagus, tossing well to coat. Serve immediately.
Note:

Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.

Also featured in: Cooking Light, September 2001
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