My path to becoming the cook I am today has been full of adventures and learning experiences. This journey is never-ending, because there is no such thing as the perfect cook, so I continue to improve by reading and listening closely to the chefs that taught me. Whatever I learn, I incorporate into my everyday cooking. Much like my mentors, I have always been one to appreciate attention to detail when preparing a dish. This recipe calls for that, and although having to peel asparagus seems like an agonizing chore, it really changes the taste and look of it.
You can buy medium-thick or thin asparagus, it does not make a difference. The quality of your peeler does make a difference, so make sure to buy a very good one. When preparing asparagus, you should always lightly peel them to get the woody exterior off. Although some people do not agree with me, I feel very strongly about this. For asparagus to have a clean, delicate flavor, they should be shaved slightly. Peeling asparagus doesn’t just make it look prettier, it makes a greater portion of the stalk more tender and edible.
Now you are ready to prepare this delicious dish. The balsamic compliments the asparagus ever-so-gently, enhancing the sweetness of the asparagus with the savory goodness of the sauce. It takes minutes to prepare, and yet tastes like you spent all day brewing it. This is a healthy, short-on-time “must try”.
This recipe will serve 4-6 people who will be delighted with the delicate asparagus and this divine, luscious sauce.
Ingredients for Roasted Asparagus with Balsamic Sauce
1 bunch asparagus, lightly peeled and trimmed
3 tbsp. olive oil
2 garlic cloves, chopped
2 tbsp. butter
Zest of 1/2 lemon
Juice of 1/2 lemon
3 tbsp. balsamic vinegar
1 tsp. soy sauce
1 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat oven to 400F.
Mix asparagus in a bowl with olive oil, garlic, lemon juice and zest.
Arrange on baking sheet, sprinkle with salt and pepper.
Bake asparagus for 10 minutes, or until you see them become bright green.
Melt the butter in a saucepan over medium-heat.
Continue to cook on low heat until butter begins to turn brown, about 5 minutes.
Turn heat to low and pour in balsamic vinegar and soy sauce.
Cook for 1 minute, and immediately pour over asparagus.
It’s that simple!
