Accidentally Delicious Asparagus

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.

Asparagus2

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.

Ingredients:

1 bunch asparagus (rinsed and stems cut off)

Olive oil

1 tablespoon Balsamic Vinegar

1/2 tablespoon Honey

Salt (to taste)

Directions:

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?

11 thoughts on “Accidentally Delicious Asparagus

  1. YUM, such an asparagus fan. My fave is on the grill with a little EVOO and salt, but I’ve baked it before with sprinkles of parm cheese and craisins and that was so yummy, too. It’s such a good veggie!

  2. Honey is great – because unlike maple syrup it has less of an overpowering sweetness so it blends with other things well. This is very similar to a recipe we frequently use. It is awesome! We broil ours, which works better at keeping the juices under control than grilling.

  3. My favorite for asparagus is olive oil and pressed garlic. Brush on and grill till grill marks appear. Off the grill, douse with lemon juice and serve. It’s spectacular.

  4. Ah. My dad grills asparagus every Sunday for dinner. Usually the vegetable with a bit of oil, salt, and pepper is all that we need. But I like it most with a BBQ sauce.
    The honey and vinegar seems like a great mix!

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