Asparagus with Balsamic Brown Butter

Steamed asparagus drizzled with balsamic brown butter makes a flavorful, easy side dish to serve with entrees like our Herb Roasted Boneless Leg of Lamb.

Ingredients:
2 lbs asparagus, ends trimmed
6 tablespoons butter, melted
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Preparation:
Bring 1/2-inch of water to a boil in the bottom of a large pan outfitted with a steaming rack. Place the asparagus on the rack, cover and cook until bright green and tender when pierced with a sharp knife in the thickest part of the stalk, about 7 minutes.

While the asparagus cooks, melt the butter in a large skillet over medium-high heat. Cook, stirring constantly, until the butter begins to foam. As soon as the color starts to darken, whisk in the vinegar and remove the pan from the heat. Keep a watchful eye as it's very easy to burn.

Plate the asparagus, season with salt and pepper and drizzle with the brown butter mixture.

Makes 8 servings