Sauteed asparagus with balsamic glaze

balsamic glazed asparagus

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.

vegan sauteed asparagus with balsamic glaze

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. 🙂


Sauteed asparagus with balsamic glaze
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 bunch fresh asparagus, hard ends removed
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 cup grape tomatoes
  • ½ red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • ⅛ teaspoon sea salt
  • cracked black pepper, to taste
  • freshly grated Parmesan cheese (optional)
  1. Bring water to boil in a skillet
  2. Add asparagus and simmer, covered, for 5 minutes
  3. Remove asparagus to serving dish and empty water
  4. Heat 1 tablespoon of oil and add the onion and tomatoes, sauteeing for 3-4 minutes
  5. Add 2 tablespoons of balsamic vinegar and cover for 2 minutes
  6. Pour over asparagus and sprinkle with black pepper and ⅛ teaspoon sea salt
  7. If desired, top with a dusting of grated Parmesan cheese.







Leave a Reply