"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 large bunch tender asparagus seasoning salt 4 Tbsp melted butter 4 Tbsp soy sauce 2 tsp balsamic vinegar
Preheat oven to 400º. Wash and trim ends (if necessary) of asparagus. Arrange on cookie sheet coated with non-stick spray. Sprinkle with seasoning salt. (I use Emeril's original essence.) Bake for 12 minutes. Melt butter, remove from heat, and add soy sauce and balsamic vinegar. Drizzle over asparagus and serve.
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