Asparagus Vinaigrette is a staple in our household. It can be whipped up in just a few minutes and makes a delicious healthy snack or side to a main dish. If you haven't made it before give it a try. If you don't have balsamic vinegar, lemon works too!
1 bunch of Asparagus (woody stems removed)
2 tablespoons balsamic vinegar
1 clove of garlic sliced thin
salt and pepper to taste
1 good glug of olive oil
This dish couldn't be easier!
First, cut the woody stems of your asparagus. Not sure where the woody part is? Take one stalk and bend the cut end with your finger until it breaks. The place where it breaks is where the tender part starts (normally about 1.5-2 inches from the bottom. Next line that broken piece up to your other pieces and cut them all to that length.
Next salt some water in a pan saute pan (just enough to cover your asparagus) and bring to a simmer. Salt the water roughly a teaspoon of salt. Add the asparagus and cover.
Cook Asparagus until tender (about 3-5 minutes depending on thickness) and drain the asparagus and pan. Add that same pan back to medium-high heat and add your olive oil.
Next at the same time add your asparagus and garlic. Stir gently for about 2 minutes, or toss if you are feeling cheffy.
For the last 20 seconds on the heat drizzle on your vinegar and spring with salt.
Serve as a side to another main dish, on a salad, or even by itself. Delicious!
Extra pro tip: If you have thick aged balsamic in your arsenal drizzle a bit of that over the top on your serving platter for extra flavor and a nice presentation.
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