Balsamic Asparagus Recipes

BALSAMIC ASPARAGUS

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

BALSAMIC ASPARAGUS

Steps:

• prepare asparagus by washing and snapping off tough end.
• heat oil in frying pan.
• add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
• remove from heat and cover for a few minutes to let flavours develop.
• serve.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

BALSAMIC GRILLED ASPARAGUS

Steps:

• Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
• Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
• Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.

BALSAMIC MARINATED ASPARAGUS

Steps:

• Snap off the tough ends of asparagus and wash asparagus thoroughly.
• Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
• Place asparagus in a large bowl of ice water to stop the cooking. Drain.
• Lay asparagus in a 13" by 9" baking dish.
• In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
• Pour over asparagus.
• Cover dish with plastic wrap and place in the refrigerator.
• Chill for about 8 hours.
• Using tongs, remove asparagus from marinade and serve.

BALSAMIC BROILED ASPARAGUS

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking pan. In a small bowl, combine vinegar, oil, salt and pepper. Brush half of the mixture over asparagus., Broil 4 in. from heat 8-10 minutes or until tender, stirring occasionally. Brush with remaining mixture.

ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

BALSAMIC-GLAZED ASPARAGUS

Steps:

• Place the asparagus in a roasting pan and drizzle with 1 tablespoon oil. Sprinkle with sea salt and pepper and toss to coat.
• Lightly grease a large nonstick skillet with oil and place over high heat. When the oil is hot, add the balsamic vinegar. When the vinegar is sizzling, add the asparagus and spread out. Reduce the heat to medium-high and cook the asparagus, turning the stalks frequently to coat with the vinegar, until they are crisp-tender and bright green, 10 to 15 minutes. Adjust the seasonings as desired.

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR

Steps:

• Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 500°F.
• In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.

BALSAMIC GLAZED ASPARAGUS

Steps:

• Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet. Bake in a 400F oven for 8-10 minutes or until tender crisp.
• Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
• Place roasted asparagus in serving dish; drizzle with the vinegar reduction. Sprinkle with parmesan cheese.
• Serve immediately.