By: Jodie Shield, RD
Now is the time to stalk up on asparagus. Even though it’s available year-round, the freshest asparagus is grown between February and June. Look for slender green spears tinged with a hint of purple at the tip. When you get home, plan on serving the asparagus that day so it doesn’t dry out. But if you need to store it, simply cover the stem ends in a wet paper towel and seal the spears in a plastic bag – it can last up to three days this way. This is a FABULOUS recipe that I have adapted from Cooking Light (September 2007). I love it because you roast the asparagus in the oven which I feel really brings out the rich nutty-flavor.
Roasted Asparagus With Balsamic-Browned Butter Sauce and Parmesan
Makes 8 servings
40 asparagus spears, trimmed (about 2 pounds)
salt and pepper (optional)
2 tablespoons unsalted butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
1 tbsp Freshly grated Parmesan cheese
- Preheat oven to 400-degrees F.
- Arrange asparagus in a single layer on a baking sheet. Sprinkle with salt and pepper if using. Bake for 12 minutes or until tender.
- Meanwhile, 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 Freshly grated Parmesan cheese.
Nutrition Information (serving size = 5 spears)
Protein 3 grams
Carbohydrate 5 grams
Fat 3 grams
Saturated Fat 2 grams
Cholesterol 8 milligrams
Sodium 57 milligrams