Emily from Frugal Living NW posted this recipe for Broiled Asparagus with Balsamic-Butter Sauce a while back and I finally got around to making it for lunch today.
Holy little green trees! It was hands down the best recipe for asparagus I have ever tried.
Ingredients
1/2 pound fresh asparagus, trimmed
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 freshly ground pepper
2tablespoons butter {I used unsalted}
2 teaspoons soy sauce {I used low sodium}
1 tablespoon balsamic vinegar
Directions
Preheat the oven to 400 degrees
Place the asparagus on a baking sheet in a single layer and drizzle olive oil over the top. Season with salt and fresh pepper.
Bake the asparagus for 10 – 12 minutes until tender.
While the asparagus is cooking, melt the butter in a saucepan over low heat until lightly browned. Remove form heat, stir in soy sauce and balsamic vinegar.
Once the asparagus is finished cooking, place it on a plate and drizzle the butter sauce over the spears. Serve immediately.
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Amanda {A Royal Daughter} says
Yum! I love asparagus!!
Tina says
Forget the butter sauce! Try them broiled with just olive oil, salt and pepper.
Eve says
Hi Mavis, New to posting comments…love your blog. I sent in the granpa gnome with baby using my Amazon points. Keep up the good work. Thanks, Eve from Westerville, Ohio
Mavis says
Thanks Eve!!! 🙂
Mindy says
Sounds deeeelicious!!!!
Dawn says
Just mixed mine in a Ziploc bag with olive oil and Cajun seasoning (weird I know, i was very hesitant to try) put it in at 425 for 10 minutes and was the best I have ever tried!! Yum!!
America Mistrot says
Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.^