We were gifted some of the first asparagus of the season the other night. We seldom eat it unless it is freshly harvested, because there is just no comparison between the two. Store-bought asparagus is okay, but freshly picked asparagus really tastes like fresh asparagus! I spent a good part of the day yesterday musing on how exactly I was going to cook up this bunch of tender green spears. I had initially planned on grilling it, as we were having pork chops on the grill already. But then I remembered that my veggie basket rusted out and I need to get a new one, so I had to change course.
Many years ago I regularly made a Roasted Asparagus with Balsamic Browned Butter from an early issue of Cooking Light. I honestly haven’t made that in years, or even thought about it, really. But as soon as I thought about it, I knew that was what I had to make. Only, I thought I was remembering the directions, sort of, and in the end, actually had a much quicker and easier dish on the table that was completely different from the original.
I started by putting two tablespoons of butter in my pan over medium-high heat. As soon as it started to give off that toasty, nutty fragrance, I tossed in my raw asparagus to quickly pan-sear in that browned butter. I tossed the asparagus a few times for about two minutes, and then sprinkled them very lightly with salt and with pepper. I went lightly on the salt because the butter was already salty, as was the soy sauce I was about to add. I tossed the asparagus for about two more minutes, and then added my soy sauce and balsamic vinegar to the pan. I used very little- just a 1/4 teaspoon of soy and 1/2 a teaspoon of balsamic. It was enough. It married with the browned butter and asparagus perfectly to give a toasty/caramelized/tangy-ness to the asparagus. We loved it.
Of course, I was certain this recipe was already on the blog, so didn’t take a picture before every spear was consumed (and not by the asparagus hating children).
So first I didn’t even follow the recipe correctly. (I did link to the original above, so you can try it if you like.)
And then I failed to take even one picture.
You’ll have to trust me on this one. You need to make this asparagus now, while it is in season and fresh from the ground.
Balsamic Browned Butter Asparagus
1 pound asparagus, washed and tough ends removed (if there are any) 2 tablespoons butter pinch of salt and freshly ground black pepper 1/2 teaspoon balsamic vinegar 1/4 teaspoon soy sauce 1 additional tablespoon of butterMake sure your asparagus is completely dry after washing it. Set a large saute pan over medium-high heat. Add 2 tablespoons of butter to the pan and swirl it around until it is completely melted. Then let the pan sit for a few seconds. Swirl it once or twice, and it will start to give off a toasty. nutty fragrance, and the butter will start to darken.
Add the asparagus to the pan. Toss it around and get it coated in the browned butter. Cook it for 2 minutes, and then sprinkle with salt and pepper. Cook for about 2 minutes more, tossing occasionally to make sure all the spears are cooked evenly.
Combine the soy sauce and balsamic vinegar, and drizzle over the asparagus in the pan. Toss and stir to get it all over the asparagus. Remove the asparagus to a serving platter from the pan using a pair of tongs.
Add that last tablespoon of butter to the pan. Swirl it around until it’s melted, and then drizzle it over the platter of asparagus.
Eat immediately while still hot. Consider sharing.