Baked Asparagus with Balsamic Butter Sauce (Gluten-Free)

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By Jefferson Adams

June 10, 2014
By Jefferson Adams • June 10, 2014

Baked Asparagus with Balsamic Butter Sauce (Gluten-Free)

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Reviewed and edited by a celiac disease expert.
Celiac.com 06/10/2014 - Asparagus season is upon us, and I’ve been looking for new ways to prepare this ever-popular vegetable. This recipe offers one of the easiest, most delicious ways I know to make delicious, memorable asparagus.

Ingredients:

1 bunch fresh asparagus, washed and trimmed

Splash of olive oil

2 tablespoons butter

1 tablespoon gluten-free tamari or soy sauce

1 teaspoon balsamic vinegar

Salt and pepper to taste

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Directions:
Heat oven to 400 degrees F (200 degrees C).

Clean the asparagus and snap off the white bottom parts.

Arrange asparagus in a large baking dish. Coat with oil, and season with salt and pepper.

Bake asparagus 12 minutes, 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.
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gluten-free

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Guest Patricia

Posted June 16, 2014

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Made this dish last night and it is excellent! Thank you.

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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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