It is almost asparagus season in PA!! For those of you lucky enough to live in warmer climates, you probably are lucky enough to have fresh asparagus already. Jealous! I’ve thought about putting an asparagus patch in a few times but I have a few issues… I have no space for an asparagus patch and I am too impatient to wait 3 years for asparagus. Mostly, I just don’t have a spot big enough to plant some asparagus and let it go wild. Bummer. Luckily, the farmers markets up here have lots of local asparagus for me to enjoy. This is probably my favorite way to enjoy asparagus!
Did you know when you are trying to determine where to trim off the asparagus ends you are supposed to bend it and where it snaps is where you cut it? I don’t know how I feel about that. I always try one that way, just to get an idea. But I feel like it snaps SO far up! I don’t want to throw out 3/4 of the stalk, so I normally trim it a little below the breaking point. I know I am probably breaking some rules there, but it always seems to taste just fine and isn’t woody.
- 1 bunch asparagus, ends trimmed
- olive oil for drizzling
- 2 tablespoons butter
- 2 tablespoons balsamic vinegar
- 2 teaspoons soy sauce
- salt and pepper
- Preheat oven to 425 degrees
- Coat asparagus with olive oil and spread in a single layer of a baking sheet. Sprinkle with salt and pepper.
- Bake for 12 minutes, or until asparagus is starting to get tender
- Meanwhile, in a small saucepan, melt butter over medium low heat. Add in balsamic and soy sauce and stir until combined. Turn off the heat but leave the saucepan on the stove to keep it warm.
- Immediately after removing the asparagus from the oven, drizzle it with the balsamic butter mixture.
- Enjoy while hot.