Baked Asparagus with Balsamic Butter Sauce Recipe - Allrecipes.com
Baked Asparagus with Balsamic Butter Sauce Recipe
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Baked Asparagus with Balsamic Butter Sauce
See how to make a top-rated asparagus side dish. See more
  • READY IN 25 mins

Baked Asparagus with Balsamic Butter Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
  3. Bake asparagus 12 minutes in the preheated oven, or until tender.
  4. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 12 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2006

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.

 
Most Helpful Critical Review
Feb 26, 2014

I don't think I care for the 2 strong flavors of the balsamic and soy on a delicate vegetable such as asparagus. My soy sauce was even low sodium. Don't think I'll make again...

 
Apr 14, 2005

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!

 
Jan 25, 2011

Not only healthy but good for you! A MUST: Brown the butter for the full richness of this side dish!

 
Apr 14, 2005

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.

 
Feb 09, 2006

This was fantastic! I think it would be great on green beans as well. If i had one recomendation, it would be to up the balsamic to 2 teaspoons, as it had more of a soy taste overall. Also, since the recipe calls for soy, I skipped the salt altogether. **Update** I tried this on steamed green beans last night and I swapped the amounts of balsamic and soy. This was even better than the original recipe, as it definately had more of a balsamic flavor.

 
Feb 15, 2006

Wow! I used smart balance instead of butter, and did as other posters and used 1t of soy sauce and 1T of balsamic vinegar. With the asparagus, I used EVOO spray, ground pepper, light drizzle of soy sauce and garlic powder. I heated until brown and bubbly, then simmered til the spears were ready. I poured the sauce over the spears into the same hot pan as the spears were cooked. I think this helped to carmelize the balsamic vinegar. So sweet and yummy, and not too salty. This is my new fav!

 
Apr 29, 2007

WOW!!! I was not expecting to like this and I definitely didn't think my kids would. But we all LOVED it!!!! This is easy, tasty and good for you!! I did what others suggested, I 1) Browned the butter (not margaine) 2) Used Kosher salt and omitted the pepper 3) Used 1 tsp soy sauce and 1 TBSP of Balsamic vinegar. My daughter actually wanted me to make more when the asparagus serving dish was empty!!!! A definite keeper. P.S. I have made this many a time since reviewing, absolutely great, but if I am too lazy to make this very easy sauce, I just sprinkle asparagus with parmesan cheese after baking.

 

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Nutrition

  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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