Top Chef Worthy

I joke about winning Top Chef (after I complete culinary school of course!) with the world's best cupcake but the other night I might have made something that would seal the deal, so cupcake is out...Asparagus in a brown butter, red wine vinegar, soy reduction....my new winning dish.

The Delish Dish:

A bundle of fresh (or frozen) asparagus
Red Wine Vinegar
Soy Sauce
Kosher Salt
Olive Oil
Butter

lightly oil the bottom of a pan and place the asparagus side by side. Season generously with salt. Bake in an over at 375-400 for 8ish minutes.

While asparagus is doing its thing in the oven. In a small sauce pan, melt 2 tbs of butter, let it slightly brown (This is key!!) right at the brown turning point, add 1 tsp of soy and 1 tbs of the red wine vinegar. Stir and over low-medium heat allow the sauce to reduce. Take asparagus out, and immediately pour reduction over the spears. Let stand just a few minutes. Serve. Enjoy!