Balsamic Asparagus

Serves: 4 8

Asparagus is in season from February through June.

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At a Glance

Trim - Blanch - Saute

Main Ingredients

    1 bunch asparagus
    1 tbsp olive oil (?)
    1 tbsp balsamic vinegar
    1/2 tsp kosher salt
    1/2 tsp black pepper, freshly ground

Suggested Equipment

Trim asparagus. Gotit



Step 1

Hold the stalk at both ends and bend it until it snaps.

Step 2

The asparagus will snap in the right place. Don't try to guide it too much or it won't snap at the natural breaking point.

Step 3

If you like, once you snap a couple you can use them to measure as you use a knife to cut the rest all at once or in small batches.
Blanch asparagus for 1 minute. Gotit



Step 1

Fill a bowl with ice water (or at least cold water).

Step 2

Bring 3 quarts of water to a rolling boil. The entire surface of the water should be very turbulent, not just a little bubbly.

Step 3

Boil the asparagus for 1 minute. This will remove the "raw" taste.

Step 4

Drain the asparagus and immediately "shock" it in the ice water. This will halt the cooking process.
Saute for 1 minute on high heat with olive oil and vinegar. Season with salt and pepper.