Ingredients
40 asparagus spears or 2 lbs
cooking spray
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
2 T butter
2 T soy sauce
1 tsp balsamic vin
Grated lemon rind (optional)
Method
Sources
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Tall pot with basket — steam asparagus upright, blanch pasta
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Tall pot with basket — steam asparagus upright, blanch pasta
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Preheat oven to 400 2. arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 for 12 min or until tender. 3. Melt butter in small skillet over medium; cook 3 min or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vin. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.