The holidays are so busy, yet most of us are looking for something a little more elegant to serve. This recipe couldn't be simpler, and it's as good for a weeknight dinner as it is for your Christmas feast. Make extra glaze - you can use it on many meats, fish, or vegetables, and it makes a great dip for chunks of Parmigiano Reggiano cheese when you are in a pinch for a quick appetizer for guests stopping by.
Oven Roasted Asparagus with Balsamic Glaze
1 cup balsamic vinegar (doesn't have to be expensive brand)
2 tablespoons brown sugar
1 tablespoon soy sauce
1 1/2 pounds asparagus
1 tablespoon olive oil
Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 20 minutes. Remove from heat and let cool.
While glaze is cooking, remove tough ends from asparagus, then toss with olive oil and sprinkle with salt. Lay flat on a foil lined baking sheet and roast at 400 degrees until asparagus is cooked, 10-20 minutes depending on how soft you like it.
To serve, drizzle a small amount of balsamic glaze over the spears and pass extra at the table.