This was originally posted in March, 2010.
Fresh asparagus is appearing in the supermarket again, a sign that spring is just about here. I used to cook a similar recipe out of Sunset Magazine using butter and soy sauce. This is just as good with ghee and tamari as substitutes. In the photo, it is paired with red quinoa and salmon kabayaki from Elana's Pantry. Please note that ghee is not appropriate for those with dairy allergy, but is considered lactose and casein free. Earth Balance Buttery Spread can be used as a substitute.
1 bunch asparagus
2 tbsp ghee
2 tsp tamari
1 tsp balsamic vinegar
Preheat oven to 410 degrees. Wash and cut off tough ends of asparagus. Place on baking sheet and drizzle with olive oil. Bake for 5 to 10 minutes, checking at 5 minutes for tenderness. Meanwhile, melt ghee in small saucepan. Add tamari and vinegar and simmer for about one minute, stirring constantly until mixture is slightly brown. Drizzle over cooked asparagus and serve immediately. Serves 3 to 4. Source: www.foodsensitivityjournal.com