Thursday, April 28, 2011

Roasted Asparagus with Balsamic Browned Butter Sauce

Asparagus has been my favorite vegetable since I was in grade school. My grandparents used to lease out a section of their ranch property to an asparagus farmer, and we often got to can or freeze some of the harvest.  Asparagus fields are also fantastic for playing hide-and-seek in, but that's another topic for another day... :)

Even though this recipe has more words in its title than ingredients in its list, hands down - it's our most favorite way to eat asparagus.  Bo requests it all the time, and I willingly oblige.  It's just too easy and too delicious not to whip up while your main dish is cooking.  And the smell of browning butter is something to behold.  If I could bottle that scent up, I'd be a go-zillionaire.

Roasted Asparagus with Balsamic Browned Butter Sauce
adapted from
1 bunch fresh asparagus, trimmed
salt and pepper to taste
2 Tbsp. unsalted butter
1 Tbsp. low-sodium soy sauce
1 tsp. balsamic vinegar

Preheat oven to 400 degrees and arrange the asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper. Bake asparagus for 12 minutes, or until tender. Meanwhile, melt the butter in a saucepan over medium heat, until golden and fragrant*. Remove from heat and stir in soy sauce and balsamic vinegar. Pour over the roasted asparagus and serve immediately.

*  You'll know the butter is ready when you see little dark brown bits in the bottom of your pan that look burnt.  And you'll want to lick the pan because the smell is just so heavenly.

Ingredient Lineup:

The butter is just melted...

And then clarifying (becoming clear)...

Hurrah for the browned bits!

Gratuitous Asparagus Photos.

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  1. Delicious, the perfect Spring recipe. And as always, excellent photos.

  2. I'm making this right now!!


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