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2 pounds asparagus spears, trimmed1 Tablespoon olive oil¼ teaspoon kosher salt⅛ teaspoon freshly ground black pepper2 Tablespoons butter2 teaspoons low sodium soy sauce1 teaspoon balsamic vinegarCracked black pepper (optional)
This recipe was modified from University of Nebraska–Lincoln Extension.
Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title IX and Americans with Disabilities Act (ADA) requirements.
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