Description
This Oven Roasted Asparagus with Balsamic Browned Butter is a simple yet elegant side dish featuring perfectly roasted asparagus spears coated in a nutty browned butter sauce enhanced with soy sauce and balsamic vinegar for a rich, tangy flavor.
Ingredients
Scale
Asparagus
- 4 pounds fresh asparagus (ends snapped off)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Balsamic Browned Butter Sauce
- 1/4 cup salted butter
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for roasting the asparagus.
- Prepare Asparagus: Snap off and discard the tough ends of the asparagus spears to ensure tenderness.
- Arrange Asparagus: Spread the asparagus evenly on two large baking sheets, spacing them well so they do not touch, which allows roasting rather than steaming.
- Season Asparagus: Drizzle the asparagus with 2 tablespoons of olive oil and sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon cracked black pepper. Toss with your hands to coat all spears evenly.
- Roast Asparagus: Place the baking sheets in the oven and roast for 10-13 minutes, until the asparagus is tender but still bright green, avoiding overcooking that would cause mushiness.
- Make Browned Butter Sauce: While asparagus roasts, melt the butter in a small skillet over medium heat. Stir occasionally as it foams and the milk solids brown, releasing a nutty aroma. Remove from heat once brown bits appear.
- Add Flavorings: Stir in 1 tablespoon soy sauce and 1 tablespoon balsamic vinegar into the browned butter to create a balanced savory and tangy sauce.
- Finish and Serve: Transfer the roasted asparagus to a serving plate, drizzle the browned butter sauce over, and toss gently to coat. Serve immediately for best flavor and texture.
Notes
- Make sure asparagus spears are spaced out on the baking sheet to ensure proper roasting rather than steaming.
- Keep an eye on the asparagus to prevent overcooking and maintain a vibrant green color and firm texture.
- Browned butter should be watched carefully as it can burn quickly once the milk solids brown.
- Soy sauce adds umami, but low sodium soy sauce can be substituted to control saltiness.
- This dish is best served immediately after preparation for optimal taste and texture.
