Sprinkle with salt and pepper. Bake for 12 minutes. The sauce has almost a meaty quality to it the butter is lightly browned until toasty then the soy sauce and balsamic vinegar are added. Arrange asparagus in a single layer on a baking sheet. Bake asparagus until tender about 10 minutes depending on thickness of spears.
Cut tough ends of asparagus off. In a ziploc bag combine first 4 ingredients mix. Reduce heat to low and simmer until thick and syrupy about 20 minutes. Bake asparagus 12 minutes in the preheated oven or until tender. Cook for 3 minutes or until lightly browned shaking pan occasionally.
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Roast in the oven for 10 minutes or until crisp tender. Arrange asparagus in single layer on baking sheet and coat with cooking spray. Drizzle over asparagus tossing well to coat. Remove from heat and stir in soy sauce and balsamic vinegar. Melt butter in a small.
Coat the top of asparagus with cooking spray then season with salt and pepper to taste. While glaze is cooking remove tough ends from asparagus then toss with olive oil and sprinkle with salt. Heat balsamic vinegar and soy sauce in a small saucepan over medium heat. Remove from heat and let cool. Preheat oven to 400 degrees f 205 degrees c.
Stir in soy sauce and vinegar. Stir in soy sauce and vinegar. Coat the top of asparagus with cooking spray then season with salt and pepper to taste. Roast in the oven for 10 minutes or until crisp tender. Drizzle and coat asparagus with oil and season with salt and pepper.
Preheat oven to 400 degrees f 205 degrees c. Cut tough ends of asparagus off. Do not burn the butter or let it get too brown should be golden brown. Sprinkle with salt and pepper.
