When I get fresh asparagus in season I don't want their flavour to be totally smothered. Here I just bake them in the oven and then dress them with a soy sauce, butter and balsamic dressing.
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. - 03 Mar 2006 (Review from Allrecipes USA and Canada)
I've been making asparagus this way for the past couple of years. I discovered the recipe in an issue of Cooking Light magazine (the only difference is in Cooking Light they use kosher salt and omit the pepper, as I recall) and it is OUTSTANDING! I've made this in my toaster oven (much better results than in a full-sized oven) for everyone who comes over to eat and they are always impressed. It's absolutely THE simplist, best-tasting recipe for asparagus you'll find. The trick, and this is an important note, is to slightly burn the butter (never use margarine) before adding the vinegar and soy. Unbelieveable! - 14 Apr 2005 (Review from Allrecipes USA and Canada)
Not only healthy but good for you! A MUST: Brown the butter for the full richness of this side dish! - 18 Jan 2011 (Review from Allrecipes USA and Canada)