Yield 4 servings (nutrition value is based on serving size) Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees. Arrange asparagus spears in a 9x13-inch baking dish (or similar). Coat the top of asparagus with cooking spray, then season with salt and pepper to taste. Bake asparagus until tender (about 10 minutes depending on thickness of spears). Melt butter in a small, nonstick saucepan over medium heat, then remove pan from heat. Stir in the soy sauce and vinegar to make a sauce. Pour the sauce over the baked asparagus spears and serve.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
Time 17m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil. Sprinkle with salt and pepper. Bake at 400 degrees for approximately 12 minutes or until tender. Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Do not burn the butter or let it get too brown, should be golden brown. Remove from heat; stir in soy sauce, and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees. Arrange asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper. Bake 12 minutes or until tender. Meanwhile, melt butter in small saucepan over medium heat. Once melted, remove from heat. Stir in soy sauce and vinegar. Pour over baked asparagus and toss gently before serving.
Time 15m Yield 4 servings. Number Of Ingredients 5 Steps:
Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.
Time 20m Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (205 degrees C). Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat. Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.
Time 30m Yield 4 servings. Number Of Ingredients 3 Steps:
Preheat oven to 350°. Place the asparagus on a large piece of heavy-duty aluminum foil. Dot with butter. Bring edges of foil together and seal tightly; place foil packet on a baking sheet. Bake until crisp-tender, 25-30 minutes. Carefully open foil to allow steam to escape. Season with salt and pepper.
Time 12m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Snap off tough ends of asparagus. Bring 1 inch of water to a boil in a large skillet and add asparagus. Cook 4 to 5 minutes or until crisp-tender. Drain and place on a serving platter. While asparagus cooks, heat a large nonstick skillet over medium heat and coat with cooking spray. Add shallots and saute 1 to 2 minutes until soft. Remove from heat and stir in butter and balsamic vinegar. Pour balsamic butter over asparagus, sprinkle with salt and pepper and toss well.
Time 20m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk. Preheat oven to 450 degrees. Snap off woody ends of asparagus. Arrange spears in a single layer on a shallow baking pan coated with cooking spray. Cover with foil and bake for 5 minutes. Uncover and bake an additional 10 minutes or until asparagus is crisp tender. Pour butter mixture over asparagus, tossing gently to coat. Serve immediately.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Arrange asparagas in single layer on baking sheet coated with cooking spray. Sprinkle with Salt and Pepper. Bake at 400 degrees for 12 minutes until tender. Melt butter in small skillet; cook for 3 minutes until light brown. Remove from heat and stir in soy sauce and balsamic vinegar. Drizzle over asparagas and serve immediately.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
More about “baked asparagus with balsamic butter sauce recipes”
Time 15m Yield 4 servings Number Of Ingredients 9 Steps:
Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes. While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate. Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper. Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
