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.
Ingredient and Recipe Notes
Asparagus – One thing about picking asparagus 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. Cooking Method – I love tossing asparagus on the grill, but it’s great in the oven as well. I’ve included instructions for both methods.
Instructions
Serving Suggestions
This Garlic Balsamic Asparagus is a versatile side dish. Serve it with grilled meats, like this Garlic Balsamic Flank Steak, alongside pasta dishes such as this Fettuccini Alfredo, or as a holiday side next to Garlic-Rosemary Roasted Baby Potatoes. You really can’t go wrong! Can I make this ahead of time? Asparagus is best cooked fresh, and it cooks up quickly. You could wash and prep your asparagus and mix up the dressing ingredients ahead of time if you need to. Store them separately in the the fridge and then follow the recipe instructions when it’s time to get cooking.
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