Monday, December 17, 2007

Roasted Asparagus with Balsamic Brown Butter

I generally like asparagus best with the simplest of preparation - just grilled with a squeeze of lemon. This recipe is a close second. One note though... be prepared for splatter when you add the vinegar to the hot butter. If you are not careful, you can make a real mess.

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

Preheat oven to 400°.

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 10 minutes or until tender.

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 the asparagus, tossing well to coat. The sauce will further reduce in the hot baking pan.

Serve immediately.

--Adapted from Cooking Light magazine

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