This was another Thanksgiving recipe, and I didn't get pictures of the cooking process. Only the finished product with gravy.
Roasted Asparagus with Balsamic Browned Butter
Adapted from MyRecipes.com
Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.
Yield: 8 servings (serving size: 5 spears)
* 40 asparagus spears, trimmed (about 2 pounds)
* Cooking spray
* 1/4 teaspoon kosher salt
* 1/8 teaspoon black pepper
* 2 tablespoons butter
* 2 teaspoons low-sodium soy sauce
* 1 teaspoon balsamic vinegar
Preheat oven to 400°.
Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.
Not bad. Not anything really outstanding about it, but not bad for another asparagus recipe.