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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kathy
Servings: 4
1 bunch, about 1 pound, fresh asparagus, white ends trimmed off
canola cooking spray
salt and pepper to taste
1 tablespoon whipped butter
1 tablespoon light soy sauce
1½ teaspoons balsamic vinegar
Preheat oven to 400°F.
Arrange asparagus spears in a 9 x 13-inch baking dish (or similar). Coat the top of asparagus with canola 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.