Oven Roasted Asparagus with Balsamic Browned Butter
User Reviews
5
Oven Roasted Asparagus with Balsamic Browned Butter
Description
The preparation begins by trimming tough ends from fresh asparagus and arranging the spears in a single layer on baking sheets to ensure even roasting. Olive oil coats the asparagus alongside kosher salt and cracked black pepper. Roasting at 400°F for 10-13 minutes softens the spears while preserving bright color and slightly crisp bite. Avoid overcrowding to prevent steaming, preserving the roasting effect.
In parallel, butter is melted and browned over medium heat in a skillet with addition of soy sauce and balsamic vinegar, creating a savory and tangy sauce with depth. This browned butter mix is drizzled over the roasted asparagus just before serving, enhancing the natural vegetable flavor with buttery richness and a subtle vinegar note.
Ingredients
- 4 pounds asparagus ends snapped off, fresh
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper cracked
- 1/4 cup butter salted
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400 degrees F.
- Snap off and discard tough ends of asparagus.
- Roughly spread out the asparagus onto 2 large baking sheets.
- Drizzle with about 2 tablespoons olive oil, and sprinkle with about 1/2 teaspoon salt and 1/4 teaspoon pepper. (Or just salt and pepper to taste.)
- Use your hands and toss to coat well. Spread out the asparagus evenly on the two pans. Make sure that each asparagus spear has space to roast; if all the asparagus spears are touching, they will steam instead of roast, and that's not what you want. Try to get them as far away from each other as possible.
- Roast asparagus at 400° for 10-13 minutes, or just until tender. A fork should slide into a spear, but don't roast so long that it gets mushy. Remember that it will continue cooking a little even after you take it out of the oven. The spears should be bright green and not yet starting to yellow.
- Meanwhile, melt butter in a small skillet over medium heat. Stir the butter occasionally. It will turn white on top, then it will foam up. Once it is foamy, it will start forming brown colored milk solids or "bits". They will swirl up when you stir. The scent of the butter will change to a "nutty" or toffee like aroma. Once you see brown bits, remove the pan from the heat.
- Stir in 1 tablespoon each soy sauce and balsamic vinegar. Transfer asparagus to a serving plate. Drizzle sauce over asparagus, tossing to coat. Serve immediately.
Notes
- Arrange asparagus spears so they do not touch during roasting to achieve caramelization rather than steaming.
- Roast until asparagus is bright green and tender enough to be pierced easily, but avoid overcooking to prevent mushiness.
- The balsamic browned butter adds a savory tang; melt butter over medium heat, stirring occasionally to brown gently, then add soy sauce and balsamic vinegar before drizzling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 89kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 953IU | 19% |
| Vitamin C | 6mg | 7% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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