Ahira's Hangar

Roasted Asparagus with Balsamic Browned Butter

Heat oven to 400°F. Spray a cookie sheet with Pam. Put your dry veggies on the pan and season with salt and pepper. I give them a quick spray with Pam on top too. Aspragus then goes in the oven for 10-12 minutes. Times vary depending on the veggies.

Balsamic Browned Butter

2 TBS Butter (must be full fat regular butter)
2 tsp soy sauce (I use light)
1 tsp balsamic vinegar

Put butter in small saucepan and heat on medium until browned. This happens quickly so be close. Remove from heat then add soy and vinegar and stir. Drizzle over roasted veggies and serve.

Roasted Asparagus with Pecans and Sun-Dried Tomatoes

1 pound asparagus (the thin kind in a bunch)
1 tablespoon chopped pecans
3 tablespoons oil-packed julienned sun-dried tomatoes, drained
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt

Preheat the oven to 375ºF. Cut 1/2 inch off the ends of the asparagus. Rinse the spears and pat dry.

In a small baking dish, drizzle the asparagus, pecans, and tomatoes with the oil (I use the oil from the tomatoes) and sprinkle with the salt. Stir to mix.

Bake for 8 to 10 minutes (I still prefer 10 to 12 minutes), or until the asparagus is crisp-tender.