Balsamic Roasted Asparagus

Cover 2

Prep time: 10 min
Cook time: 8-10 min

Today’s recipe is quick, healthy, and delicious. I’ve found that a healthy diet has a lot to do with convenience.  Just the other day I was starving, had no energy to cook, and so what did I do? I reached for a bag of chips. So this recipe is aimed at bringing a healthy, convenient side dish to your table. It requires very little prep, or even ingredients for that matter. This dish is great for winter cooking because you can slide these little guys in the oven with the rest of your meal.

I’m an inconsistent member of the asparagus clique. I’ve always thought of that bitter flavor as being an acquired taste. So if you are iffy on asparagus I am letting you in a little secret: that “acquired taste” I am referring to is not true asparagus. It is vile, bitter, overcooked asparagus. So give it another try, be careful not to over cook it, and you will be amazed at how different the results can be!

Ingredients

1 bundle of asparagus (to keep it fresh in the fridge, I stick the ends of the bundle in a bowl of water until the day I use it)
1 T fig balsamic vinegar
2 gloves garlic, minced
Salt and pepper to tast
Olive oil

Directions

1. Preheat oven to 400 degrees.

2. Remove the bottoms of the asparagus by snapping about an inch from the bottom of the stalk. Like a green been, the stalk will snap at its natural breaking point. Wash the asparagus thoroughly and pat dry.

3. Coat a cookie sheet with nonstick spray and line asparagus on the sheet. Drizzle olive oil over the asparagus, and then roll each asparagus to coat the entire stalk with oil.

oil

4. Sprinkle garlic over the asparagus. Add salt and pepper to taste.

5. Drizzle balsamic vinegar over the asparagus. I don’t usually measure – I place my thumb over the opening of the vinegar bottle and lightly drizzle over the baking sheet.

ready for oven

6. Cook for 8-10 minutes, until asparagus is fully cooked. Try a stalk after 8 minutes for doneness. It should be crisp but chewable.

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This recipe is super versatile, as it is great with both red and white meat. In fact, I recently served it with two very different dishes – chicken Marsala and ribs with mashed potatoes.

Hungry for more great recipes? Explore more Lawyer in the Kitchen!

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One comment

  1. […] Balsamic Roasted Asparagus […]

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