Friday, September 26, 2008

Roasted Asparagus with Balsamic Browned Butter from Cooking Light Magazine, September 07

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)

1. Preheat oven to 400 degrees.
2. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 degrees 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. Yield: 8 servings.
Carolies 45, Fat 3g, Protein 1.9g, Carb 3.9g, Fiber 1.7g, Chol 8mg, Sodium 134 mg

Melba's Note: Sammie's comment on this is: "Why didn't you start making this when we first got married?" I agree!

1 comment:

Andria said...

Yay for new posts! I made this last year when I found it in Cooking Light and I love it!!