Roasted Asparagus with Balsamic Browned Butter

Photo: Erideni

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 60%
  • 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 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

  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.
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