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Roasted Asparagus with Balsamic Browned Butter

January 12, 2011

Well another day, another delicious low-calorie side dish recipe to share!  This one also features roasted vegetables, which I must say is one of my favorite methods of cooking.  It’s amazing how much roasting enhances the natural flavors of most vegetables.  Plus, it creates flavor without adding calories.

Unfortunately I don’t have photos to share from today’s recipe, but you will have to trust me that it looks as delicious as it sounds.  We used half the bunch of asparagus for this recipe on Monday and used the other half in pasta carbonara last night.  But I’ll save that recipe for another day!

Roasted Asparagus with Balsamic Browned Butter
Serving Size: 5 spears
Yields: 8 Servings

40 Asparagus spears (trimmed, about 2 pounds)
Cooking spray
1/4 teaspoon Kosher salt
1/8 teaspoon Freshly ground pepper
2 tablespoon Butter
2 teaspoon Low-sodium soy sauce
1 teaspoon Balsamic vinegar
Black pepper
Lemon rind (grated)

1. Preheat oven to 400°.
2. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.
 

Kate’s Tips:

In order to properly brown the butter, you will need to use a pan that is not treated with non-stick coating.  Unfortunately, all of our pans are non-stick so I have not been able to execute this recipe to its fullest potential, but I promise it will still be tasty if you have the same problem!

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