Friday, March 14, 2008

Roasted Asparagus with Balsamic Browned Butter
As served for a senior luncheon that fed 70+
Roasted Asparagus with Balsamic Browned Butter

Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully though, since it can burn easily
Serves 8 (about 5 spears per person)

Pre-heat oven to 400

40 asparagus spears, washed and trimmed
Cooking spray
ΒΌ teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper.

Bake at 400 for 12 minutes until tender
Meanwhile prepare the browned butter
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.
Serve immediately



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