It’s so funny how kids develop certain ways of eating certain foods without rhyme or reason. When I was a kid, the only way to eat asparagus was to eat the bloom-like spear heads first before eating the long woodsy shoots. I felt so rebellious, like a child who insisted on eating dessert first. I find it somewhat ironic that my own children insist on eating only the shoots. They find the heads disgusting. I don’t get it, don’t they realize the tops are the best part? It’s like eating the outside of a cinnamon roll only to leave the gooey center on the plate because you find it disgusting. To each their own.
Lately, I’ve seen an abundance of asparagus on sale everywhere, which is always a great incentive for me to pick up a few bunches. My preferred method of preparing asparagus is by grilling them with a little olive oil, kosher salt, and pepper. I’ll serve them alongside grilled salmon, chicken, or steak with a side of roasted potatoes or brown rice. Keeping it simple is how I like to cook. But there are occasions when I will want to mix it up a little bit. Sometimes I will squeeze fresh lemon juice over asparagus just off the grill. Other times I like to add Nicoise Olive Sea Salt, one of my most treasured flavored salts by Secret Stash Salt.
But last night I was browsing through Cristina Ferrare’s Big Bowl of Love: Delight Family and Friends with More than 150 Simple, Fabulous Recipes
After grilling the asparagus to a crunchy yet but cooked texture, I plated it and drizzled just a little bit of the balsamic vinegar reduction over everything. It added just enough zing with a slight sweet undertone to compliment my grilled asparagus perfectly. Within three minutes of setting my vegetable plate down, all the asparagus disappeared. And in case you’re wondering whether or not my kids ate the spears whole, they still left the tops on their plate. But don’t worry, I took care of them without the slightest bit of guilt or hesitation. If they’re okay with it, I’m okay with it… even though it was like taking candy from a baby.
Here’s the recipe I used last night. I barely adapted it from Cristina Ferrare’s Big Bowl of Love cookbook released last week. My thoughts about this gorgeous cookbook justifies a separate post I plan on publishing later this week. So stay tuned!
- 2 bunches asparagus, trimmed, rinsed, and dried
- 2 tablespoons extra-virgin olive oil
- kosher salt and pepper
- 2 tablespoons balsamic vinegar syrup (recipe below)
- Preheat grill on medium-high heat. Coat the asparagus with olive oil using your hands. Season with salt and pepper. Coat the grill with olive oil. Spread asparagus across the grill and cook for 3 minutes. Turn the asparagus over and cook for an additional 3 minutes or until asparagus is slightly crunchy, not soft.
- Remove from grill and transfer to a platter. Drizzle the balsamic vinegar syrup over the asparagus before serving. Season with additional salt and pepper to taste.
- **Balsamic Syrup Instructions: While asparagus is cooking, prepare the balsamic syrup by cooking ½ cup balsamic vinegar on medium heat until it thickens and forms a syrup like consistency, about 3-4 minutes. Be careful not to let it thicken too much or it will turn into black goop.
- ***To roast the asparagus in the oven, follow the instructions above except cook the asparagus in a preheated 450 degree oven. Cook for 15-20 minutes.
Im making this soon. I really love your photos 🙂
I must have been living under a rock because I only now find your beautiful blog! The asparagus looks absolutely gorgeous!
Oooh, love this! I actually make something similar, adding breadcrumbs and parmesan on top of the asparagus. Yum!
Made this tonight and my family loved it!
those asparagus look awesome. One of my favorite vegetables!
I agree. This is a delicious way to cook asparagus. You mentioned childhood memories. We ALWAYS ate asparagus out of the can. Can you imagine never having tasted fresh asparagus until adulthood. Sigh. How far I have had to come since those canned days.
I am so happy that I have asparagus waiting for me at home 🙂 Wahoo! This is what I’ll be savoring tonight.
Gorgeous, Alice! I love asparagus, and the balsamic seems like the perfect complement.
Your photos are absolutely stunning, Alice. We also like to grill asparagus with olive oil, salt and pepper. This recipe looks well-worth breaking away from the norm.
How have I never tried making balsamic syrup? I will have to fix that asap!
Looks and sounds delicious!
Definitely going to try. Just planted asparagus and hope to have some from our CSA next month too!
Kerri
Don’t you just love vegetables with enough flavor that they can pretty much stand alone? Last night I sauteed up some red bell peppers to go alongside enchiladas. A touch of sherry vinegar and the dish was done! Love balsamic and love the simplicity in this dish.
Glad to know they are on sale because now I want to buy a bushelful and make this dish!
Sounds fantastic, I’m definately going to try this
Alice – This looks wonderful. Your photos make asparagus look like a delicacy! It seems like such a simple way to jazz up asparagus. I’m glad your children leave all the tips for you to enjoy. 🙂
Beautiful pictures. We’re getting local Maui grown asparagus in the store now, so just grilled some up last week, served with sprinkle of salt and pepper and hint of lemon juice. Also love it tossed in balsamic, parmesan and pine nuts.
Wow, I am so glad I happened upon your lovely site!! I have gone back through a few dozen previous posts (should be working…..) Have plans to make your Espresso Cupcakes with Frangelico Ganache this Friday night for friends.
Cheers!
Alice, pan roasted/grilled asparagus is a spring staple at our house. Can’t wait to try it with the balsamic syrup.
I love asparagus and can’t wait to try this recipe! As always…your photography is incredible 🙂
One of my favorite vegetables. Great recipe!
That’s funny- my daughter eats her asparagus top down too!
This is a great recipe to try for Easter – thanks!
I Gave you a blog cooking award today on my blog:
http://blesstheirheartsmom.blogspot.com/2011/04/makin-me-hungry-with-homemade-candy.html
Thanks for all the great recipes!
Isn’t balsamic syrup the best? I have to agree with you about this cookbook. I made about 4 of our dinners from it last week. It’s a terrific book!
I adore balsamic syrup! That is some beautiful asparagus.
This is my favorite way to eat asparagus. Roasted in a hot oven, grilled, or in a hot skillet. Sometimes I sprinkle it with fresh shaved Parm as well. The balsamic lends a tartness with a sweet hint. Delicious. Your photos are gorgeous!
GORGEOUS photos! This looks so yummy!! 🙂