Garlic Balsamic Asparagus

CATEGORIES: Grill, Kate, Vegetables

I love vegetables, and in case you haven’t noticed, I also love my grill! So for me, grilled vegetables are just kind of a natural combination. I also love asparagus and if I ever find it on sale, you can bet your bottom dollar that I’ll come home with some!

Now…lots of people steam asparagus and add a little butter, salt, pepper, and maybe some lemon juice. And a lot of people don’t like asparagus. But I’m here to change your mind. This recipe packs a little more flavor punch and involves some of my favorite ingredients–olive oil, freshly-ground black pepper, garlic, and balsamic vinegar. It’s simple and fresh and goes great as a side dish (say to flank steak or fauxtisserie chicken!) or to use a spear or two as a garnish.

One thing about picking asaparagus at the grocery store; make sure the ends aren’t dry and the tops aren’t mushy. Think of it like a living plant or a flower–you want the stem to be firm and moist and the tops to be colorful. If you’re having a hard time finding good asparagus, try looking near the bottom or the back; produce is nearly always rotated so the oldest stuff is on top and the freshest is where you’re least likely to look for it.


Garlic Balsalmic Asparagus
1 lb. asparagus
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. Kosher salt
1/4 tsp. freshly-ground black pepper
1 tsp. minced or pressed garlic
If roasting in the oven, heat oven to 425. If grilling, prepare grill to medium heat. Wash asparagus and then remove the bottom couple of inches of each stalk. Just snap off the woody ends. It may seem wasteful, but you won’t eat it, anyway–it’s too tough and is one of the big reasons why lot of people don’t like asparagus.
In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat.


If roasting, place in a single layer on a broiling pan. If grilling, reduce heat to low, lightly oil grill, and place asparagus perpendicular to the grate of the grill. Drizzle any remaining oil/vinegar mix over the asparagus.


If using oven, roast for 10 minutes, turning once. If using grill, grill for 8-10 minutes or until asparagus is bright green and still slightly crisp, turning very frequently.

Serve immediately and don’t be alarmed a little while later… 

18 comments

  1. These are fantastic! We’ve prepared these many times over the last few months. Last night, my extended family, including some ‘selective’ eaters, were introduced! They ALL loved them. Several even went so far as to say they were the best asparagus they’ve EVER had! This recipe is a winner!

  2. You guys rock… tonight we had bacon wrapped meatloaf, wonderful garlic mashed potatoes and this great asparagus!! I feel like a real cook! My family is happy! Thanks!

  3. I just ordered 11 lbs of asparagus with my bountiful basket. (What was I thinking?!!) I love asparagus, and we're gonna have to try this recipe…grilled, of course!

  4. yum! i found your blog on BBC. i’m obsessed with flank steak right now and i love new recipes. thanks for sharing!

  5. My 5 year old loves eating asparagus BECAUSE of the “a little while later.” I’m totally trying this recipe out. Unfortunately, the only way my 3 year old will eat asparagus is drenched in Hollandaise sauce. At least he’s eating vegatables!

  6. Haha, I love the little while later article. I tell that to people all the time and no one believes me!

    Anyhoo…I’m one of those people who never liked asparagus, until I tried it grilled like this. It’s so yummy!

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