Roasted Asparagus with Balsamic Browned Butter

This is a Cooking Light recipe that is so good! It is one of our family favorites and I've passed it along to many friends. Enjoy!

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.

Yield: 8 servings (serving size: 5 spears)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

45 (60% from fat)

Fat:

3g (sat 1.8g,mono 0.9g,poly 0.2g)

Protein:

1.9g

Carbohydrate:

3.9g

Fiber:

1.7g

Cholesterol:

8mg

Iron:

0.7mg

Sodium:

134mg

Calcium:

18mg

David Bonom, Cooking Light, SEPTEMBER 2001