Monday, August 9, 2010
Roasted Asparagus with Balsamic Brown Butter Sauce
When butter is melted and left to cook, the milk solids separate from the fat and sink to the bottom of the pan. There, they begin to caramelize and turn a light brown colour. The resulting liquid is very aromatic and has delicious nutty flavour, which is why the French refer to this as "Beurre Noisette" - hazelnut butter. The butter can be used as is, poured over vegetables, pasta, fish, poultry and meats, or mixed with other ingredients to create a rich, flavourful sauce.
1 bunch fresh asparagus, ends trimmed
1/4 cup balsamic vinegar
1 tsp honey
6 tbsp butter
2 tsp soy sauce*
1. Pre-heat oven to 400 degrees F.
2. Arrange asparagus in a single layer on a baking sheet. Sprinkle with salt and pepper. Lightly spray with olive oil cooking spray.
3. Roast asparagus in oven for 10-12 minutes, until tender.
4. While asparagus is cooking, add balsamic vinegar and honey to a small saucepan and cook over medium-low heat until reduced by half.
5. Melt butter in another small saucepan over medium-low heat and cook until colour turns light brown. Careful not to burn the butter.
6. Once butter is a light caramel colour and has a nutty aroma, remove from heat and add 2 tablespoons of the reduced balsamic and the soy sauce. Stir together. Spoon off and discard any foam from the top. Pour into a glass measuring cup or other glass cup with spout. Stir together well so mixture does not separate. Sauce should be a dark and rich with a thick, syrupy consistency.
7. Remove asparagus from oven and place into a serving dish. Pour Balsamic Brown Butter sauce over top of asparagus. Serve immediately.
*Use Gluten Free, if required.