Balsamic Asparagus

“Excellent recipe.I cooked it for 3 minutes and used a teaspoon of oil, lots of pepper and the balsamic vinegar gives it just the right zip.No wonder it’s your favorite.”

“Basically a good idea and easy,However, the asparagus needed a much longer cooking time. Also, one T oil was not enough; maybe it would have been in a non-stick pan but that’s not what I used.”

“Yum- I love this and make it a lot!I also like to chill it afterwards and then put the balsamic and oil on top, and sprinkle with a little feta cheese and serve cold. Delicious!”

“Delicious flavor and so simple!Before serving I sliced up a fresh tomatoe and added.Next time I will invest in GOOD balsamic.I will make again.”

“I’ve been doing something similar for a couple of years now.I toss the asparagus with olive oil, balsamic vinegar, black pepper and sea salt, then put it on the grill til it starts to caramelize a little, then drop it back into the dressing for another quick toss before plating.When I’m feeling fancy, I shave some parmigiana reggiano curls on top, on the plate.”

“We LOVE this recipe.I made it last night and will again this weekend.This goes in our fav. recipe file.”

“Quick and easy!”

“ABSOLUTELY DELICIOUS! Made as written and was very pleased with the outcome, wonderful flavor and great texture, just the way I like asparagus cooked. I served this with Recipe #86649 Thanks for posting! Made for “Down on the Farm” Photo Tag May 2012!”

“I am so glad that I tried this. I really really liked the flavor the balsamic gave the asparagus. I did add a tiny bit of kosher salt once they were on the plate. Absolutely delicious. I served this with recipe 416056 for Garlic Parm. pork chops and a green salad. So tasty. Thanks for the great idea. Not sure I will cook asparagus any other way.”

“This was very good! I rubbed salt and pepper on the asparagus before I put them in the pan.”

“This is nice and sweet, and very easy to make. Can’t go wrong there! Thanks for sharing.”

“I still think the asparagus is most delicious if you roast it to smithereens, but we like this recipe too. It probably retains more nutrients this way…”

“This was sooooo good! Thank you for a new way to do asparagus!”

“I have been making this similar family recipe for years now, and I still get compliments from friends when I serve it!!”

“This is a really lovely way to eat fresh asparagus.I usually just roast it because I’m unsure of what to do with it in the pan.I’ve made it once true to recipe, and once I added a touch of dijon mustard and honey to the vinegar.I must admit I like it even more with the additions, but this is a great idea to build from.”

“Thanks for a nifty variation on this fav veg of ours………..will never just boil tem again!”

“Mmmmm. I just cooked it and it was really good.”

“Yummy.It took a few minutes longer than 5 (maybe 7) but it was well worth it.Fast and delicious.Everyone enjoyed it.”

“Yuck.The flavor in this was not complimentary.The balsamic totally overpowers the asparagus flavor, a feat that’s hard to do in my opinion.”