Roasted Asparagus with Balsamic Browned Butter

So easy, so delicious.

Roasted Asparagus with Balsamic Browned Butter
source: Cooking Light, September 2001

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons soy sauce (low-sodium)
1 teaspoon balsamic vinegar

Preheat oven to 400˚.

Prep tip: Pick up one asparagus spear and snap it. Line up this spear with the rest and cut to that length.

Arrange the asparagus in a single layer on a baking sheet. Coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes or until tender.

In a small skillet over medium heat, cook for 3 minutes or until lightly browned, shaking pan occasionally. Watch carefully; do not burn butter. Remove from heat. Stir in soy sauce and balsamic vinegar. (Careful! The sauce bubbles up ferociously. I always quickly place a splatter screen over the skillet. Learned this the hard way.)

Drizzle sauce over the asparagus, tossing well to coat. Serve immediately.