This simple yet tasty recipe from Allrecipes.com did the unthinkable - it made me like asparagus. Most of my prior experiences with the proverbial spring vegetable were slimy, bitter and disgusting. But not this time around! The buttery sauce is delicious, whether made with real butter or a vegan substitute, and the short cooking time makes the asparagus just tender enough, yet still with a nice hint of crispness and not mushy in the least. I also opted to cut them into bite-size pieces before roasting them, which lets you avoid the hard-to-cut stringiness of whole cooked stalks and makes each serving easier to measure.
(Serves 4)
*4 cups (2 bunches) asparagus, cut into bite-sized pieces
*2 Tbsp light butter or vegan buttery spread
*1 Tbsp soy sauce
*1 tsp balsamic vinegar
*salt and pepper to taste
Preheat oven to 400ºF. Line a baking sheet with aluminum foil.
Arrange asparagus on sheet and season with salt and pepper; bake for 12 minutes, or until just tender.
Meanwhile, melt butter in a saucepan; stir in soy sauce and vinegar.
Pour sauce over asparagus.
Yields 1/2 cup per serving.
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