Equipment
Roasting pan
or Large mixing bowl
Large nonstick skillet
Ingredients
5 servings
Main
- 450 g asparagus, tough ends removed
- 15 ml olive oil
- 2 g sea salt
- 1 g black pepper, freshly ground
- 30 ml balsamic vinegar
Nutrition (per serving)
50
Calories
2g
Protein
5g
Carbs
3g
Fat
2g
Fiber
3g
Sugar
158mg
Sodium
Method
01
Trim the tough, woody ends from the asparagus spears.
02
Place the asparagus in a roasting pan and drizzle with 15 ml of olive oil.
03
Season the spears with sea salt and freshly ground pepper, then toss to coat them thoroughly.
04
Heat a large nonstick skillet over high heat.
05
Pour the balsamic vinegar into the skillet and wait for it to begin sizzling.
06
Add the asparagus to the skillet in a single layer and reduce the heat to medium-high.
07
Cook for 10 to 15 minutes, turning the spears frequently until they are bright green and crisp-tender.
12mLook for: Asparagus should be bright green and the vinegar should form a thick glaze.Feel: Spears should be tender but still have a slight snap.
Chef's Notes
- For the best flavor, use a good quality balsamic vinegar. Aged balsamic will yield a richer, more complex glaze.
- Ensure your skillet is well-heated before adding the balsamic vinegar to achieve a quick sizzle and start the reduction process efficiently.
- Don't overcrowd the pan when cooking the asparagus. A single layer allows for even cooking and better caramelization. Cook in batches if necessary.
- Asparagus cooking times can vary significantly based on thickness. Start checking for doneness at the lower end of the time range and adjust as needed.
Storage
Refrigerator: 72 hours — Store in an airtight container; texture will soften over time.
Reheating: Sauté briefly in a pan over medium heat to maintain texture.
