Baked Asparagus with Balsamic Butter Sauce

SUBMITTED BY: CAE PHOTO BY: SummerRain

"This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar."

PREP TIME	10 Min
COOK TIME	12 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

READ REVIEWS (508)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

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REVIEWS

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Reviewed on Apr. 14, 2005 by gayle

i have made this recipe on many occasions, since first seeing it in Cooking Light magazine. I would suggest watching the asparagus carefully, as it goes to tender crisp to crisp quickly. also, i sprinkle the asparagus with kosher salt prior to placing it to roast. finally, the original recipe called for brown butter(melted til it is browned lightly), which is important, i think, for the overall taste.

17 users found this review helpful

Reviewed on Apr. 14, 2005 by KSCHEIWE

I've been making asparagus this way for the past couple of years. I discovered the recipe in an issue of Cooking Light magazine (the only difference is in Cooking Light they use kosher salt and omit the pepper, as I recall) and it is OUTSTANDING! I've made this in my toaster oven (much better results than in a full-sized oven) for everyone who comes over to eat and they are always impressed. It's absolutely THE simplist, best-tasting recipe for asparagus you'll find. The trick, and this is an important note, is to slightly burn the butter (never use margarine) before adding the vinegar and soy. Unbelieveable!

14 users found this review helpful

Reviewed on Mar. 3, 2006 by IMVINTAGE

This was so FLAVORFUL! I doubled the sauce only I took the suggestions of others & used just 1 tbp. of soy & 2 Tbp. of balsamic. I did brown the butter (what an aroma!) & also reduced the balsamic a bit after I added it to the butter. I poured the sauce over a broiled rib-eye steak as well as the asparagus. YUMMM! I served the steak & asparagus w/ a red grape & feta cheese on romaine salad & glass of white zin, which complemented the flavors well...it was a very, very tasty meal.

12 users found this review helpful

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