Asparagus With Balsamic Butter Weight Watchers 0 Points Recipes

Steps:

• Preheat oven to 400 degrees. Arrange asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper. Bake 12 minutes or until tender.
• Meanwhile, melt butter in small saucepan over medium heat. Once melted, remove from heat. Stir in soy sauce and vinegar.
• Pour over baked asparagus and toss gently before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Steps:

• In a small saucepan bring the vinegar to a simmer over medium heat.
• Reduce the heat until just a few bubbles break through the surface.
• Add the smashed garlic.
• Cook at a slow simmer until about 1/4 cup of vinegar remains (about 20 minutes).
• If you cook too quickly or it reduces too much, it will turn bitter rather than sweet.
• Remove the sauce pan from the heat and let cool to room temperature (The syrup will continue to thicken as it cools).
• Heat grill to medium heat.
• Remove and discard all tough, woody ends from the asparagus spears.
• Wash and pat dry.
• Lightly coat the asparagus with the Hot Pepper Oil.
• Season evenly with the salt and pepper.
• Brush the cooking grate clean.
• Lay the asparagus perpendicular to the bars on the grate.
• Grill over direct medium heat with the lid closed as much as possible, until lightly charred and crisp-tender, 4-6 minutes, rolling the spears a couple of times and swapping their positions as needed for even cooking.
• Arrange the asparagus on a platter or individual plates.
• Remove the garlic from the syrup.
• If the syrup is stiff, warm it briefly over medium heat.
• Drizzle some of the syrup over the spears (you may not need all of it.).
• Season with more salt, if desired.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
• Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
• Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

Steps:

• Arrange asparagas in single layer on baking sheet coated with cooking spray.
• Sprinkle with Salt and Pepper.
• Bake at 400 degrees for 12 minutes until tender.
• Melt butter in small skillet; cook for 3 minutes until light brown. Remove from heat and stir in soy sauce and balsamic vinegar.
• Drizzle over asparagas and serve immediately.

Steps:

• Snap off tough ends of asparagus.
• Bring 1 inch of water to a boil in a large skillet and add asparagus.
• Cook 4 to 5 minutes or until crisp-tender.
• Drain and place on a serving platter.
• While asparagus cooks, heat a large nonstick skillet over medium heat and coat with cooking spray.
• Add shallots and saute 1 to 2 minutes until soft.
• Remove from heat and stir in butter and balsamic vinegar.
• Pour balsamic butter over asparagus, sprinkle with salt and pepper and toss well.