This delicious recipe is a Co-op staple. A former house member’s dad gave it to us, and it has never once failed. Asparagus is one of my absolute favorite vegetables – I have a severe soft spot for it on account of my north German roots – and what’s even more wonderful is that it’s asparagus season right now! So it’s an easy, lovely way to eat well and be in season.Ingredients: 2 pounds asparagus (thinner stalks are preferable) 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter (or an organic margarine, for your vegan friends) 2 teaspoons soy sauce 1 teaspoon balsamic vinegar olive oil
Method: Preheat the oven to 400 degrees Fahrenheit. Prep the baking tray by coating it in oil and some salt and pepper. After washing the asparagus and snapping off the ends, place the asparagus on the tray and bake for 12 minutes, or until the stalks are tender. (For this recipe, it’s nice to have them a bit shriveled.) Melt the butter in a small skillet over medium heat for 3 minutes (it should be lightly browned). Make sure you shake the pan occasionally to keep the butter from burning. Take the melted butter off the heat, stir in the soy sauce and vinegar. Careful! It may splatter. Drizzle the sauce over the asparagus and serve immediately.