Asparagus with Balsamic-Brown Butter
adapted from Cooking Light magazine

40 asparagus spears (about 2 pounds), tough ends snapped off
Extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
2 teaspoons balsamic vinegar

Preheat oven to 400°.

Arrange asparagus in a single layer on a baking sheet. Drizzle with a teaspoon or so of olive oil and shake pan to coat spears. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat.