This is one of my favourite ways to enjoy asparagus. Fresh, light, simple, fast and full of flavor.
When prepping asparagus I always use the bend and snap technique I learned from my mom. Take your asparagus and bend it, where it snaps is where the end should be broken off.
My favourite way to cook asparagus is to steam it. I simply add a bit of water to a pot, steam the asparagus with the lid on, and then I plop them into an ice bath so that they stay firm and take on a beautiful green hue.
For my vinaigrette, I keep it very simple, and use olive oil, balsamic vinegar, garlic and dijon (any kind will do). Balsamic vinegar is something I recommend splurging on for certain dishes. Aged balsamic is almost like a syrup and you only need a small drizzle to really enhance a dish. These range anywhere from 12$ to 100$+ if you are buying balsamic that has been aged for over 12 years.
I like to keep a 4$ bottle and a 12$ bottle in my cupboard (I’m not willing to splurge for the 50 year aged balsamic yet). For salad dressings and sauces I’ll use the cheaper bottle, and I’ll use the more expensive bottle for drizzling on special occasions.
This is a great side to serve at a summer barbecue, with a simple dinner, or even to eat cold the next day with your lunch. You can serve it hot, warm, or chilled and it tastes delicious. Buon appetito!
- Bunch of asparagus
- 2 tsp balsamic vinegar
- 1 tsp olive oil
- 1 tsp dijon
- 1 minced garlic clove
- Steam asparagus
- Set in an ice bath
- Mix together vinaigrette
- Dry asparagus and drizzle with vinaigrette
{ 5 comments… read them below or add one }
Balsamic and asparagus–one of my favorite duos! Looks great.
Thanks Janetha! It’s so easy and delish!
Ok, so the bend and snap method just rocked my world! It is my new fave prep method of asparagus
Sorry sugar but you say “bend and snap” and my mind goes straight to that scene in Legally Blonde. I love to think of Yvonne teaching you that move…
Bahahaha, I learnt all of my moves from my mama!
{ 1 trackback }