- 40 spears of asparagus, trimmed
- 2 tbsp extra virgin olive oil
- ¼ tsp kosher salt
- ⅛ tsp freshly ground pepper
- 2 tbsp butter
- 2 tsp soy sauce
- 1 tsp balsamic vinegar
Preheat oven to 400°F. Lightly mist a sheet pan with nonstick cooking spray (or oil). Arrange asparagus in a single layer on pan. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 12 minutes or until tender.
Melt butter in small skillet over medium heat. Cook for about 3 minutes or until lightly browned and fragrant (it will smell nutty), shaking pan occasionally. Remove from heat, stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.
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