I love asparagus. It’s delicious when prepared properly and so incredibly good for you. Needless to say, we eat it at many meals. I am so glad my husband and daughter like it too.
This past Saturday we were getting ready to head out to the lake and Mary and I took off for a quick trip to the grocery store. The plan was to keep it simple. The idea was to do easy dinners on the grill and not buy a ton of ingredients or spend a lot of money.
I came across beautiful pork chops that were pre-seasoned and quickly gave my mom a call to see if my parents would like to join us. The chops were on sale, seven for around $7.00. All we needed to do was add a few quick sides. I grabbed a salad kit (I love the chopped kale and brussels sprouts with pepitas and dried cranberries), and some asparagus. Perfectly simple dinner.
While Rock was grilling the pork chops, I pulled out the asparagus, washed, and then chopped it. You need to cut the stems off because they are hard and inedible. Miss that step and you have a huge asparagus fail on your hands!
I looked in the cupboard and realized we didn’t have any spices at the house. I typically love to throw a few spices with garlic and finish with some shaved parmesan. But we were out of luck. I once tried a recipe that called for maple syrup, but we both agreed that we didn’t like the finish of the flavors.
So I threw something new in the pan and gave it a go. My mom later told me that when she saw me making this, she was afraid she wouldn’t like it. But everyone agreed that this was a winner. This is such a simple and easy side that you can add to any meal. The best part is that we had a little bit left over to throw on top of salads the next day for lunch. The combination of vinegar and honey gives a tart and sweet finish all at once and the honey gives a nice caramelized finish to the veggies.
1 bunch asparagus (rinsed and stems cut off)
1 tablespoon Balsamic Vinegar
1/2 tablespoon Honey
Salt (to taste)
In a pan, add the asparagus and a small amount of olive oil. Begin to cook on medium high. After 2-3 minutes, add in 1 tablespoon of balsamic vinegar and 1/2 tablespoon of honey. Toss to coat and allow to simmer. The vinegar and honey will begin to caramelize, creating a beautifully sticky coating on the veggies. Simmer until done (3-5 minutes). Don’t let it go too long or it will go quickly from caramelized to charred. Add a touch of salt to taste if you prefer.
Do you like asparagus? What is your favorite way to prepare it?