Skip to main content New<> this month
Get the Allrecipes magazine
Baked Asparagus with Balsamic Butter Sauce
April 14, 2005

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.