Baked Asparagus with Balsamic Butter Sauce
This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
This was so FLAVORFUL! I doubled the sauce only I took the suggestions of others & used just 1 tbp. of soy & 2 Tbp. of balsamic. I did brown the butter (what an aroma!) & also reduced the balsamic a bit after I added it to the butter. I poured the sauce over a broiled rib-eye steak as well as the asparagus. YUMMM! I served the steak & asparagus w/ a red grape & feta cheese on romaine salad & glass of white zin, which complemented the flavors well...it was a very, very tasty meal.Read More
This was so FLAVORFUL! I doubled the sauce only I took the suggestions of others & used just 1 tbp. of soy & 2 Tbp. of balsamic. I did brown the butter (what an aroma!) & also reduced the balsamic a bit after I added it to the butter. I poured the sauce over a broiled rib-eye steak as well as the asparagus. YUMMM! I served the steak & asparagus w/ a red grape & feta cheese on romaine salad & glass of white zin, which complemented the flavors well...it was a very, very tasty meal.
i have made this recipe on many occasions, since first seeing it in Cooking Light magazine. I would suggest watching the asparagus carefully, as it goes to tender crisp to crisp quickly. also, i sprinkle the asparagus with kosher salt prior to placing it to roast. finally, the original recipe called for brown butter(melted til it is browned lightly), which is important, i think, for the overall taste.
This was fantastic! I think it would be great on green beans as well. If i had one recomendation, it would be to up the balsamic to 2 teaspoons, as it had more of a soy taste overall. Also, since the recipe calls for soy, I skipped the salt altogether. **Update** I tried this on steamed green beans last night and I swapped the amounts of balsamic and soy. This was even better than the original recipe, as it definately had more of a balsamic flavor.
Wow! I used smart balance instead of butter, and did as other posters and used 1t of soy sauce and 1T of balsamic vinegar. With the asparagus, I used EVOO spray, ground pepper, light drizzle of soy sauce and garlic powder. I heated until brown and bubbly, then simmered til the spears were ready. I poured the sauce over the spears into the same hot pan as the spears were cooked. I think this helped to carmelize the balsamic vinegar. So sweet and yummy, and not too salty. This is my new fav!
WOW!!! I was not expecting to like this and I definitely didn't think my kids would. But we all LOVED it!!!! This is easy, tasty and good for you!! I did what others suggested, I 1) Browned the butter (not margaine) 2) Used Kosher salt and omitted the pepper 3) Used 1 tsp soy sauce and 1 TBSP of Balsamic vinegar. My daughter actually wanted me to make more when the asparagus serving dish was empty!!!! A definite keeper. P.S. I have made this many a time since reviewing, absolutely great, but if I am too lazy to make this very easy sauce, I just sprinkle asparagus with parmesan cheese after baking.
This is one of those recipes where the sum is more than the parts. If you like asparagus, it is amazing how good this is. Bake asparagus until it gets tender and starts to carmelize - if you take it out while still crunchy and fresh in the middle, it's not as good. Definitely pour the sauce on immediately on taking it out of the oven, so it will sizzle. I've also baked a piece of salmon with the asparagus, made extra sauce and poured it on both. What a meal!!!
Very good and a very easy way to not overcook your asparagus-which is so easy to do. I took others suggestions with the sauce and swapped the amounts for the soy and balsamic(1tsp soy, 1 tbs balsamic). I also doubled the sauce which I really don't think you have to do because I didn't use it all in the end-and I had alot of asparagus. I did brown the butter and it gave it such a nice taste with the sauces but next time I want to try just using melted butter not browned beacuse I think the brown butter overpowered the great flavors of the soy and balsamic. But I must say it was still soo delicious that there was none left. Really worth a try-you wont be dissapointed.
I found this recipe in Cooking Light Best of the Best Issue several years ago. It made an asparagus lover out of my husband. We don't fix it any other way!!! Small young shoots work best. The butter should be browned slightly before adding sauces.
This was very good, no doubt, because roasted asparagus just is. In this recipe I was interested in the soy sauce/balsamic vinegar combination and really expected more unique results. The flavor, while good, was very subtle. Hubby didn't detect either the soy sauce or the vinegar.
This is absolutely not the same sauce if you don't brown the butter first. To make this a main dish, cut the asparagus into 2-inch pieces and combine with 8oz. of thick-sliced portabella cut into similar sized chunks before placing into the oven. Double the sauce. Serve over Fettuccini. Finish with a sprinkle of Parmesan. Pairs well with a good Caesar salad.
SO GOOD!!! After reading reviews I did change it up a bit though... Did 1ts soy and 1tb balsamic. Also, browned the butter first as others did and this provided a much richer, nuttier butter flavor than just melted butter would've. If you're not used to doing a brown butter, all you have to do is put it in a saucepan over medium low (4 on my stove) for about 5 minutes or until it's nutty and brown. Then spoon off the milk fat (butter foam) and discard. What you're left with is a clear, rich brown butter. Because you lose a little volume by discarding the foam, I always do a little bit more butter than called for in the original recipe. And I personally don't think this recipe needs ANY added salt and actually think it would take away from the delicate balance of the flavors. SO YUMMY!
Cooking spray - are you kidding. Drizzle a tablespoon of olive oil over the asparagus --- much healthier. Tastes great.
Perfect way to get in veggies!!! I used 1 Tablespoon balsamic vinegar and 1 teaspoon soy sauce and browned the butter. WORD OF ADVICE--eat as soon as its done otherwise the asparagus soaks up the sauce and it gets soggy.
This recipe is just like the Cooking Light recipe I have, but it uses Kosher salt. Make sure you use a quality aged balsamic vinegar and let the butter start to brown for the best taste. It truly makes all the difference in the world. I have never added pepper, but often add a little garlic.
I gave this only 4 as I had to change several things. First time I made this - like other reviewers, it was too salty and I found the sauce didn't meld with the asparagus. Since then I've omitted the salt (plenty in the butter and soya) equalize the soya and balsamic, melt and pour over the asparagus about 1/2 way to 3/4 of the way throu cooking. That last little bit in the oven with the sauce seems to meld it and do the trick for me. Yes, I too add some crushed garlic. This recipe is also wonderful with zucchini that has been quartered lengthwise. And so now I think it's a 5 star!
I didn't care for it, but a few of our guests loved it.
Great recipe - It's hard enough to get my husband to eat veggies so the fact that he ate this meant it was good. This is very easy to do. I microwaved the butter to melt it vs. heating it over the stove then added the soy sauce and balsamic vinegar.
This super simple and tastes wonderful! I added some thinly sliced red peppers to the asparagus and they worked so well together (similar cooking times, both were tender). I used one tablespoon of soy sauce and two tablespoons of balsamic vinegar. The sauce was really rich, I might decrease the butter down from 2 tablespoons to 1 1/2 or so. As others have said, the sauce would be really good over any protein (red meat, poultry, fish). I served the asparagus and red bell peppers with about 4oz of Mediterranean seasoned tilapia. Honestly, the sauce would work well with any veggies. All in all, GREAT recipe... Officially added to my arsenal of quick fixes! :)
This was awesome! I used a bit less soy sauce and subbed balsamic vinaigrette cause that's all I had. Used big asparagus. DH and I both said..this is a keeper. Yum!
I don't think I care for the 2 strong flavors of the balsamic and soy on a delicate vegetable such as asparagus. My soy sauce was even low sodium. Don't think I'll make again...
YOU MUST BROWN THE BUTTER! It is essential and absolutely delicious! Melt the butter and continue stirring for 3 minutes until it is light brown in color. Then continue.
This recipe is just like the Cooking Light recipe. It is fantastic. Be sure to brown the butter though - it gives it a nutty flavor. Who ever would have thought to bake asparagus? You'll never boil it again after eating it this way!
i have a better tip...instead of butter, which is unhealthy, use olive oil. just enough to lightly coat the asparagus, season with Kosher salt and black pepper, toss to evenly season. Must serve right after they are done, otherwise they shrink if you wait to long to eat them. trust me, you will love them with olive oil!
Mmm...As other reviewers suggested, I used 1 tablespoon of balsamic vinegar and 1 teaspoon of soy sauce. Also, I left the asparagus in the oven a few extra minutes until it was slightly crispy. This dish is good sprinkled with sliced almonds.
This was excellent... I love it!!
Wonderful! Even with all the great reviews I had a hard time imagining these flavors together. However when I needed to fix asparagus for the 3rd time in a week (I had bought too much on sale) I tried it. It is nothing like I would have expected. After reading the suggestions to change the proportions of balsamic versa soy sauce, I decided to use equal amounts of each. Next time I will try reversing the amounts called for in the recipe as I would like a little more of that sweet and tart balsamic vinegar taste. I did use an extremely smooth, 10 year old balsamic. I can't wait to try this on other vegetables. My husband suggested Brussel sprouts. I think I would steam a bit and then lightly sauté in the butter. Julienned zucchini sautéed in the butter would probably be good too. Thanks for a great recipe and so many possibilities.
I swap the quantities of the balsamic vinegar and the soy sauce and it's perfect every time! I served it at Christmas for my family, whom were never introduced to asparagus, and it was a hit. Since then it has become a staple side dish in my household. Love, love, love it!
I have never like asparagus, until this recipe. My kids even ate it (pre soy and balsalmic sauce). This was fantastic. I recommend cooking 15 minutes and definately charing the butter, double the balsamic and half the soy.
I've always baked my Asparagus but this new variation is excellent. I did reduce the soy sauce but also added a soft roasted garlic clove to the butter sauce...WOW. I have also done this recipe with Asparagus & split carrots.
WOW!!! I love it. So simple, so good. I have used this with frozen asparagus spears, too - simply microwave for a minute or two until no longer frozen, then drain/pat dry and finish in the oven as teh recipe states. The sauce is so wonderful and would be great with any veggie - green beans, even corn, and is fantastic drizzled over chicken and fish. I've even cut the butter to 1 tablespoon, and it's still delicious. This is a new staple in my home. Thank you for the recipe.
I really like these. I was about the only one though in my family. My husband couldn't eat more than one bite, he felt the flavor was too overpowering. I did like them though, and since I'm much more open to a variety of foods than my husband is, they still got a 4 star. Oh, and yes, I made the recipe as states.
fantastic with the soy sauce and balsamic vinegar amounts switched
I have not made this recipe yet but just stumbled across it. This sounds just like an appetizer at a very expensive Italian restaurant down the street. They grill the asparagus and drizzle it with balsamic vinegar and olive oil. The thing that makes it really yummy and sinful is they sprinkle it with gorgonzola cheese and pine nuts. Absolutely tasty! I cant wait to try this version myself. I hope this helps anyone else who is trying this recipe.
This was really, really good. I have always thought balsamic vinegar was overrated...but I followed suggestions of browning the butter, a 3:1 ratio of balsamic and soy and making extra sauce. And it was fantastic. I baked mushrooms and peppers with the asparagus and I served it with pan fried chicken breasts and white rice.
Several years ago, I clipped this recipe from Cooking Light and it is always a family favorite. This sauce can also be used on broccoli. We like to toss asparagus with olive oil, wrap in foil and toss foil packet on grill. I make sauce on stove and pour over veggies when done on grill. Soooo good.
I don't like Asparagus, but this has changed me! I can eat this just alone for a meal...it's that good! Thanx!
I made this exactly as the recipe and it was excellent! I was skeptical of soy sauce and balsamic vinegar (I love both, just wasn't sure about them together) and was very pleasantly surprised. Really good!
fantastic recipe, I use earth balance & not butter to keep it vegan.
This is one of our favorites in our house!! This is how I cooked asparagus the first time and I am afraid to try it any other way now. My oldest daughter will sneak back to the kitchen and eat leftovers right out of the pan. Hardly ever do we have enough left to save. My boyfriend didn't think he liked asparagus, but he also says this is one of his favorites. The only thing I do different is use 1 Tablespoon of balsamic vinegar.
This is delicious! After reading other reviews, I decided to use 2Tbs basalmic vinegar and 1 Tbs soy sauce because I love vinegar. My fiance liked it so much he drank the leftover sauce :)
This was really good but not amazing. You definitely need to switch the amounts of soy sauce and balsamic. I sliced up a little clove of garlic and sauteed it in the butter. I tasted it after it was finished and it was good but a little boring, so I added some sliced almonds and I liked it more - just a bit more interesting. I'll make it again - it's a good side dish.
I'm not a big fan of asparagus but this was quite tasty. I made it as written and saw no need to embellish. Quite good!
FAVORITE way to make asparagus!!! I always brown the butter a bit, thanks to previous reviews, and switch the amt's of vinegar and soy. Use kosher salt for extra flavor and fresh ground pepper!! AWESOME flavor!
very very yummy! my friend told me about this recipe, and i made it to bring to easter and i made the recipe times four, i was making four bundles. and it turned out great! everyone thought it was a good change from plain old asparagus. my grandma whom is an excellent cook loved it and wanted the recipe. i used real butter instead of cooking spray on the cookie sheet. make sure you cook it to be alittle crispy, keep checking on it though it can burn fast, but you dont want them soggy....
This was absolutely delicious. I loved the balsamic/soy mix. I did as others suggested and browned the butter before adding the vinegar and soy sauce. Also seasoned the asparagus with sea salt and not the pepper. Will definitely make again.
SO good. I used unsalted butter and kosher salt and always. I also baked with two red peppers sliced into strips to add color, but added an excellent flavor!
very easy and delicious recipe. Wouldn't change a thing. I paired it with chicken teriyaki and brown rice.
This is going to be my default way to make asparagus from now on. Definitely make sure to brown your butter as other reviewers have suggested. The flavor is just heavenly!
I prepared this the way many others suggested using 1 tsp. of the soy sauce and 1 Tbs. of the balsamic vinegar. Oh it was soooo good! Thanks for the recipe, I will be having this often!!
Left out the butter to make it healthier. Delicious!!
Very very good!! First time I have ever made asparagus and it was a huge hit!! Db is already asking me to make it again!
Easy recipe-- I used kosher salt vs. table salt, and my daughter who normally doesn't like asparagus at least ate one and said it was good!
This was pretty good, a recipe I will keep in the recipe box when looking for something different, but not one I would make all of the time
This is a wonderful recipe. You do need to reverse the amounts of soy/vinegar. A lovely addition to my recipe box. Thanks CAE.
They asparagus were super yummy and the sauce was fantastic! I quite like this simple yet beautiful presentation and great taste that makes people think that you did a lot more than you actually did!
This is a great recipe! I would not change a thing and is great paired with just about anything! I am going to try what other users have recommend and use it with green beans and other vegetables!
Very good asparagus! I agree with those that switch quantities of soy and balsamic. I added a couple cloves of garlic and a shake of red pepper flakes to my butter. They added a bit more dimension to the flavors. This is a frequent flier at our house!
Wow, this was fabulous and super easy! I did brown the butter first as other reviewers suggested. I also just realized that I read the recipe wrong and added one tablespoon of both the soy sauce and balsamic vinegar. I think I'll continue to do this, it seemed to be a good mistake! Excellent flavor. I will use this recipe a ton and try it on other veggies as well. Thank you, thank you, thank you!
WONDERFUL! I'm only giving this four stars because I had to modify slightly. I doubled the recipe, but otherwise followed the recipe exactly - until I tasted it. Then I added more balsamic (basically double what the recipe calls for) and added a splash of lemon juice. After that, it was perfect! Flavorful and bright. Will definitely make this again.
I don't like asparagus, but for Easter, I knew people would, so I tried this. Yowza! Now I love it! (but only cooked like this :-) ). And even the asparagus lovers in the group liked this even better than their usual fare. Thanks for the recipe.
This is the only way I serve asparagus now. As others have suggested, I switched the amounts of the vinegar and soy sauce, using one tablespoon of balsamic vinegar and a teaspoon of soy sauce. It's excellent, and so easy. Makes an elegant side dish for any dinner. Received rave reviews and recipe requests from my guests. Thanks!
I brushed the asparagus with olive oil and decreased the balsamic vinegar to 2tsp. Scrumptious! Also tasted great on my accompanying steak.
This was the best baked asparagus i have ever tasted - and everyone at the table agreed.
I am not a fan of Balsamic vinegar, but this is really good.
This is a keeper for me with modifications suggested by other reviewers to use 1 tsp soy sauce and 1/2 tsp balsamic. I also melted the butter in the microwave as it was easier and faster than the saucepan.
YUMMY!!!! As is!
This Sauce would taste good on a car bumper or a flip-flop! GOOD STUFF!!!!
I'm sorry but I thought this was horrible! Asparagus is my favorite vegetable and I can't even eat it, I just threw it away. The title should be "with Soy Sauce Butter".
Easy, fresh, delicious.
This is the best way to cook asparagus! It's the ONLY way I cook asparagus anymore. Even my two year old loves this recipe!
These were very good. I made them exactly as written. I will be making these again.
Keeper! I rarely review things with a perfect score, but for the simplicity of this recipe and resulting flavor, this recipe is definitely worthy of the five stars. I like roasting vegetables with olive oil and s&p, so I wasn't sure what to expect this time. The balsamic and soy sauce add that extra punch that gives this simple dish the wow factor. In fact, that was literally the reaction I got tonight. "WOW, what'd you do different?" Made just a couple of minor changes: - I did not use cooking spray (not an item I have in the pantry). Instead, I lightly drizzled the asparagus with evoo and tossed, prior to baking. -I melted the butter in a small dish in the microwave, not a pan.
Maybe I am just not an asparagus fan, but I just did not like this. Had such high hopes from all the great ratings....
awesome wrapped in tin foil and done on the BBQ as well. Very simple tasty side!
Only cooked the asparagus for 10 minutes so it still had some crunch. Added more balsamic vinegar to the sauce as others recommended, made extra, and it was all gone by the end of the meal. Easy to make for a crowd. Will be trying the sauce for other things, like brussels sprouts and green beans.
I did as other reviewers said and used 1 tablespoon vinegar with 1 teaspoon soy sauce. I also used half of the amount of butter called for. It's delicious!!! Great side dish!
This is so easy and such a simple, but delicious recipe. I have even just started roasting it in the oven with PAM and salt since reading this and it is great! THANKS!
This is amazing!!! I added a bit of garlic powder, lemon pepper & used rice vinegar as I had no balsamic vinegar. It turned out as an amazing side dish for spaghetti night! I added a pic also!
I never rate anything, but this deserved it! It was wonderful!!! Take the advice of others & brown the butter first. Everyone loved it!
You can never go wrong with baked asparagus! This was easy and fun to make. I tripled the recipe since I had two huge bundles of asparagus. The one touch that I added to the recipe was 1 tablespoon of honey mixed in the with butter, soy sauce, and balsamic vinegar sauce. The honey added a pleasant contrast to the other ingrediants.
I wish I could give this six stars. I had friends over for a barbeque last night, and decided to use this recipe. After reading the reviews, I made sure to brown the butter, then added equal parts balsamic, and soy sauce. Everyone I dare say raved. A big thank you goes to Cae, for a wonderful recipe.
The family want's me to serve it at least 3 x's a week.
AWESOME! I have to admit, I went into this a little skeptical. We LOVE roasted asparagus w/just a drizzle of EVOO and some sea salt. I was concerned this would "muddy up" a good thing. Oh how wrong I was! This is excellent w/just a subtle extra flavor from the butter/soy/balsamic. Mr. LTH is NOT a vinegar fan, but he did not comment on its presence, so it must have been quite mild. I thoroughly enjoyed this and will be using this preparation method for asparagus as my go to in the future. One small "tweak"...I baked at 425 as that was the temperature the seasoned oven fries required. THANK YOU, CAE!
excellent flavor although I had to double the butter, soy sauce and vinegar mixture. It took about 20 minutes of baking time for the asparagus to be tender. I will be making this recipe again...yummy.
'm trying to understand the reviews on this one. Not to be rude but these flavors just didn't blend well together for our family. It was easy but the soy was too overpowering. The Asparagus was cooked nicely so 1 star for that.
We didn't care for this sauce at all...I was a little concerned about so much more soy than balsamic vinegar and I was right...the soy overwhelmed the balsamic. Sorry, won't be making this again.
This was okay. I will try it again and adjust the amount of balsamic.
YUM! I followed other reviewers advice and used 1 TBL soy sauce and 2 basalmic vinegar. The asparagus was perfectly roasted and the sauce was terrific. Will make again.
This was so good, and so easy. It even works on cold left over asparagus. Yummy!
This was so easy and and delicious! The sauce is perfect and gives the asparagus a nutty flavor.I definitely will use this recipe again it's so good! Thank You for sharing.
YUM!! Okay I've made this before and it was good. This time browned the butter and it was Fantastic!!!
quick, easy, and delicious!
I'm always looking for good asparagus recipes and this has to be one of the best and easiest! We loved it!
yummy...nice flavor and it went great with the pork loin I baked
Good will try browning butter next time. Used 1 tbs of soy to 2 tbs vin
Wonderful new recipe for our rotation! Thanks!
This recipe gets 10 stars for the Balsamic Butter Sauce. My husband didn’t like Brussels Sprouts until I roasted them and tossed them with this sauce. Our favorite Green Bean recipe is to fry them in a Wok and toss them with this sauce. Oh – it’s also good on Asparagus! :-)