I love asparagus and spring = asparagus. It’s not ready in Ohio yet, since we haven’t had spring yet, but I couldn’t resist buying some when it was on sale last week. My absolute favorite recipe for asparagus is Roasted Asparagus with Balsamic Browned Butter. I could seriously eat the sauce with a spoon if I was okay with having a heart attack. Well, it’s not that bad, but it is butter based. And I did lick the spoon for sure.
We had the asparagus with Sway fillets and leftover Cabbage Gratin. There were some very young asparagus plants in our garden this year, so I hope they’ll be edible this year!
- 1 bunch asparagus
- preferred oil
- kosher salt
- black pepper
- 2 tablespoons butter
- 2 teaspoons soy sauce
- 1 teaspoon balsamic vinegar
- Preheat oven to 400°. Arrange asparagus in a single layer on baking sheet, coat with cooking spray (or oil). Sprinkle with salt and pepper.
- Bake at 400° for 12-18 minutes or until tender, depending on size of spears.
- Melt butter in small skillet or pan over medium heat. Cook for 3 minutes or until lightly browned, shaking pan occasionally. The butter will start to smell nutty. Watch carefully so it doesn’t burn.
- Remove from heat, stir in soy sauce and balsamic vinegar. It will bubble up.
- Stir well right before serving. Drizzle over asparagus, tossing well to coat.