Roasted Asparagus with Balsamic Brown Butter

This recipe is hands-down, the BEST way to eat asparagus I have ever found. Let's be honest, over-cooked, soggy asparagus is disgusting, and I found myself trying to hide it in casseroles or underneath a mountain of mashed potatoes to get it down.

No more. Roasting asparagus will change your life. I think it could make a believer out of anybody.

Roasted Asparagus with Balsamic Brown Butter

Source: Cooking Light

• Ingredients
• 40 asparagus spears, trimmed (about 2 pounds)
• Cooking spray
• salt
• 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) 
• Directions
• Preheat oven to 400°.
• Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
• 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.
Note: This is delicious as written. I did not add the lemon rind and it was still amazing, so please don't make a special trip to the store if you don't have it. Also, I made it once with just tub margarine that I didn't brown. Still good. Another time I made it with olive oil. Still good. Love, love this stuff.