I'm not sure that seeing asparagus in the grocery store is a true sign of spring. Since now, I seem to see it all year round. For me, seeing fresh asparagus means that spring is not far away.
Since Easter is coming up in a couple of days, I thought this asparagus recipe would be great for a nice dinner. This is a recipe I made several years ago. It was originally published in Cooking Light magazine. A colleague made it and declared that her family gobbled them straight off the baking sheet. What more can you say about a vegetable!
For more information on selecting, storing and the nutritional value of asparagus check out the Fruit and Vegetables More Matters website. Also check out the Local Foods/Seasonal Eating section of UNL-Extension Food Website. You will find more recipes for asparagus and other seasonal produce.
Roasted Asparagus with Balsamic Browned Butter
Serves 8.
Ingredients:
2 pounds asparagus spears, trimmed
1 Tablespoon olive oil
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 Tablespoons butter
2 teaspoons low sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper, optional
Directions:
1. Preheat oven to 400°F.
2. Arrange asparagus in a single layer on a baking sheet. Coat with olive oil. Rub asparagus to coat with olive oil. Bake for about 10 to 12 minutes or until tender.
3. Melt butter in a small skillet over medium heat. Cook for about 3 minutes or until lightly browned, shaking pan continually. Remove from heat and stir in soy sauce and balsamic vinegar. Pour over asparagu, tossing to coat. Garnish with cracked pepper, if desired.
