Sauteed asparagus with balsamic glaze

Tender, bright green asparagus is one of the sure signs that spring has sprung…and a reminder to get eating light to begin feeling light after one very heavy winter.  Hubby bought the first young bunch of the season’s delicate, thin-stemmed stalks and it didn’t take me long to figure out what to do with such a treasure. Prepare what has to be the easiest and snazziest veggie side dish there is to make: sauteed asparagus with balsamic glaze. It’s a snap to prepare, even for novice cooks (me, 25 years ago).

Speaking of snap, one quick snap is all it takes to remove the woody stems.  Simply bend each asparagus stalk until it snaps, collect the tough ends and proceed to find the pair of rabbits that moved into the neighborhood over winter. They’re now rather chubby bunnies  who could probably use the extra roughage.

After steaming the asparagus in a covered skillet, sautee one cup of grape tomatoes (if they’re too large cut them in half) and half of a thinly sliced red onion in one tablespoon of extra virgin olive oil.  Add two generous tablespoons of balsamic vinegar to deglaze the pan. Savor the waff of aroma swirling in the air before covering and simmering for two minutes. Pour mixture over the steamed asparagus and for a little extra pizzazz top the sauteed asparagus with balsamic glaze with a dusting of shredded Parmesan, or serve it as is for an equally delish vegan version.

Authentic balsamic vinegar is a pricey condiment but if you can swing it, it’s well worth it. Originating from the Modena region of Italy, true balsamic vinegar is made by boiling and reducing Trebbiano grape pressings to a deep, dark syrup. After a fermentation and aging process, the end result is a thick, robust, concentrated flavor that is out of this world.

Mmm mm. Sauteed asparagus with balsamic glaze is an effortless preparation that delivers whopping flavor that still tastes light. And I’m all about feeling light these days. 🙂

Enjoy!