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Asparagus with Balsamic Brown Butter Sauce

Let's be honest, the star of this show is definitely the Balsamic Brown Butter.

I mean, asparagus is good but brown butter??  Come on.  I have three favorite things about this recipe - it's quick, the brown butter sauce can be made to go over all kinds of different vegetables and you can change up the balsamic you use based on whatever flavors you have on hand!

Asparagus with Balsamic Brown Butter Sauce
20 minutes total (15 minutes cook • 5 minutes prep)

Preheat oven to 400F.  Place trimmed asparagus on a sheet tray and drizzle with olive oil.  Add salt and pepper, using hands to mix and coat asparagus evenly.  Bake for 15-20 minutes, depending on desired tenderness and thickness of asparagus spears.

In a small skillet, melt 2 tablespoons of butter over medium low heat.  Let it cook slowly for about 5 minutes - I typically judge if it's reached brown butter by the nutty smell and light brown color that the butter will get along the edges.  Once you see the butter starting to turn light brown around the sides of the skillet, turn off the heat.  Whisk in 1 teaspoon of Caramelized Onion Dark Balsamic - the butter will sputter and bubble a bit when you add it in and that's ok!  Set aside until asparagus is done roasting.

Once asparagus is done, pour the balsamic brown butter sauce over the asparagus and use tongs to get everything coated evenly.  Serve immediately.


If your sauce gets done a little bit too soon and has started to cool before the asparagus (or vegetable of choice) is done, simply rewarm it over low heat for a few seconds - it won't take long for it to get back to purely melted form.


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