Asparagus has a mild taste, made even more flavorful when sauteed with a drizzle of balsamic vinegar. The production of balsamic vinegar closely resembles the wine-making process --- and the prices can reflect that. When shopping for balsamic vinegar, you don't need the most expensive bottle for this dish, but you might want to avoid the cheaper alternatives. Both balsamic vinegar and asparagus are low-calorie and fat-free. Asparagus is also a good source of dietary fiber as well as vitamins A and C.
Asparagus Preparation
Step 1
Hold the asparagus with two hands and bend it until it snaps. The asparagus will naturally break off at the top of the tough stalk where the tender stalk begins.
Step 2
Peel the bottom few inches of the asparagus with a vegetable peeler. You only need to perform this step if cooking thick asparagus, as it normally has a tougher skin.
Step 3
Rinse the asparagus under cold, running water and pat dry. Leave the asparagus whole, or cut into 2-inch pieces on the diagonal.
Cooking Method
Step 1
Heat the olive oil in a heavy skillet over medium-high heat.
Step 2
Add the asparagus to the pan when the oil begins to shimmer; season to taste with salt and pepper.
Step 3
Cook the asparagus for 2 to 3 minutes. Drizzle the asparagus with balsamic vinegar and cook for an additional 2 to 3 minutes or until the asparagus reaches the desired doneness.
Tips and Warnings
- Add some minced garlic to the oil to give the asparagus even more flavor.
- Thin asparagus spears are generally more tender than thick spears, which may take longer to cook. When cooking asparagus with thick stalks, cover the skillet, turn the heat to medium or medium-low and cook until desired doneness.
Things You'll Need
- 1 bunch asparagus
- Vegetable peeler
- Heavy-bottomed skillet
- 3 tbsp. olive oil
- Kosher or sea salt
- Coarsely ground black pepper
- Balsamic vinegar
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