Fabulous! Easy to make - which is nice when you need it for a gathering - but also quite delicious.
Roasted Asparagus with Balsamic Browned Butter
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)
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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
- 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)
- 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.
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Roasted Asparagus with Balsamic Browned Butter Recipe at a Glance