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)
40 asparagus spears, trimmed (about 2 pounds)
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)
How to Make It
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.
Easter dinner cooking and i was tasked with a side dish to bring. This one is stupid easy and wowed my food critic/foodie host to the point he begged for the recipe. I too whisked the butter until it browned. this will be my go to recipe from now on. It is "company" good!
Brown Butter anything, I'll try it! I have trouble with asparagus, so I peel off the scales and cut into 1-11/2 " sections. But I like cooking them this way and the brown butter was divine! I brown butter much longer than 3 minutes. It goes through 2 bubble stages and then just when it starts to turn brown and smell nutty remove from the heat. Never stop whisking it!
I made this for a New Years party and everyone loved it, even the carnivorous guys! I like the addition of the soy sauce and I use this combination often when I make asparagus now. Make sure you pay attention to the sauce because it can burn easily.
Amazing and very easy. Even my father who doesn't really like asparagus helped himself to a second serving. Made with a bundle from the grocery store that was a lot less than 40 but e nice thing about this recipe is its very easy to make what you need with it. Didn't adjust the sauce quantity and it was still perfect.
Ever since I tried this a few years ago, it is my standard method of cooking asparagus. Sometimes I will toss asparagus with a tsp of olive oil and drizzle with the soy and balsamic before roasting instead of browning the butter, but the brown butter is a nice touch. I agree that you do not want to overcook it.
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