May 05, 2008
Balsamic-glazed asparagus (based on a recipe from the NY Times)
1 bunch asparagus (about 1 pound), trimmed
2 cloves of garlic, minced
1 tablespoon virgin olive oil, plus some for the skillet
sea salt and freshly ground pepper
2 tablespoons balsamic vinegar
1. Add oil to a large a large non-stick skillet (I use a regular wok) and heat.
2. When the oil is hot, add the vinegar. When the vinegar sizzles, add the asparagus and spread out. Reduce heat to medium high and cook, turning the stalks frequently to coat with vinegar, until they are bright green and crisp-tender, 10 to 15 minutes, depending on the thickness of the stalks. Grind fresh pepper and salt over the top, to taste.
4 to 6 servings - unless you really like asparagus! My husband and I eat them all.