Each of my children has one vegetable that they hate. It doesn't matter how I fix it, my son eschews yellow (summer) squash and my daughter chokes her way through asparagus.
However, I love both vegetables so I keep trying new recipes to see if they'll overcome this aversion. (At this point I think it's habit more than taste so too bad. If they eat here, they eat what's served).
This is NOT the best time of year for asparagus, but hubs brought some home one day last week. I went in search of a recipe that would overcome the "not the best time of the year" reservation. I found this, and the label given by my son was "better than edible. I liked it." Of course, if it had been yellow squash he would have been calling Child Protective Services accusing me of trying to poison him.
Baked Asparagus w/Balsamic Butter Sauce
1 bunch fresh asparagus, trimmed
salt & pepper to taste
2 T butter
1 t soy sauce
1 T balsamic vinegar
1. Preheat oven to 400.
2. Arrange the asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper.
3. Bake asparagus 12 minutes in the preheated oven, or until tender.
4. Melt the butter in a saucepan over medium heat -- let it brown a bit. Remove from heat, stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.