This is a quick easy dish from Cooking Light.
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.
8 servings (serving size: 5 spears)
- 40 asparagus spears, trimmed (about 2 pounds)
- Cooking spray
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons butter
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon balsamic vinegar
Preheat oven to 400°.
Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
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.