Baked Asparagus with Balsamic Sauce

Journal as: 1 cup vegetables without added fat

1 bunch fresh asparagus, white ends trimmed off (the bunch should
weigh about 1 pound)
Canola cooking spray
Salt and pepper to taste
1 tablespoon whipped butter
1 tablespoon light soy sauce
1 1/2 teaspoons balsamic vinegar

Preheat oven to 400 degrees. Arrange asparagus spears in a 9 x 13-inch
baking dish (or similar). Coat the top of asparagus with canola cooking
spray, then season with salt and pepper to taste. Bake asparagus until
tender (about 10 minutes depending on thickness of spears). Melt butter in
a small, nonstick saucepan over medium heat, then remove pan from heat.
Stir in the soy sauce and vinegar to make a sauce. Pour the sauce over the
baked asparagus spears and serve.

Yield: 4 servings

Per serving: 47 calories, 3 g protein, 6 g carbohydrate, 2.2 g fat, 2 g
saturated fat, 5 mg cholesterol, 2.5 g fiber, 148 mg sodium (not including
salt to taste). Calories from fat: 35%.

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