Roasted Asparagus with Balsamic Browned Butter

2 lbs. asparagus spears
olive oil
1/4 t. kosher salt
1/8 t. freshly ground black pepper
2 T. butter
2 t. soy sauce
1 t. balsamic vinegar
cracked black pepper (optional)
grated lemon rind (optional)

Preheat oven to 400

Arrange spears in a single layer on a baking sheet; drizzle with olive oil and toss to coat.  Sprinkle with salt and pepper.  Bake for 12 minutes or until tender

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally.  Remove from heat; stir in soy sauce and balsamic vinegar.  Drizzle over asparagus, tossing well to coat.  Garnish with cracked black pepper and lemon rind, if desired.

Serving size about 5 spears: 45 calories, 3g fat, 1.9g protein, 3.9g carbs, 1.7g fiber