This recipe is my go-to when I need a quick, elegant, and healthy side dish. It's surprisingly simple to make, but the combination of tender-crisp asparagus and sweet, tangy balsamic reduction is simply divine. Honestly, I've gotten many compliments from friends after serving this. It's the sort of dish that elevates even a simple weeknight dinner.
I remember the first time I made this, I was a little nervous about the balsamic reduction. It seemed fancy-schmancy! But it's really easy, and the payoff? A sauce that's intensely flavorful and adds such a luxurious touch to the dish. It's all about letting the balsamic simmer slowly, allowing it to caramelize and concentrate its flavor. Remember, patience is key in the kitchen!
Required Equipments
- Large skillet or frying pan
- Wooden spoon or spatula
- Small saucepan
- Whisk
Sauteed-Asparagus-with-Balsamic-Reduction
This recipe for Sautéed Asparagus with Balsamic Reduction is a simple yet elegant side dish, perfect for any occasion. It combines the freshness of asparagus with the rich, sweet, and tangy flavors of balsamic vinegar, creating a delicious and healthy meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 2 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prep your asparagus! Snap off the woody ends—you'll know it's the right place when it naturally breaks. Wash them thoroughly and pat them dry. I find paper towels are the best; they really soak up that excess moisture.
- Next, get your balsamic reduction started. In a small saucepan, pour in 1/2 cup of balsamic vinegar. Bring it to a simmer over medium-low heat. Let it bubble gently until it reduces by about half—it'll get nice and syrupy, almost like a glaze. This takes approximately 10-15 minutes, so keep an eye on it and stir occasionally. Don't let it burn!
- Now, the star of the show: the asparagus! Heat a tablespoon of olive oil in a large skillet over medium heat. Once it shimmers, add your asparagus spears. Spread them out in a single layer so they cook evenly. If you overcrowd the pan, they'll steam rather than sauté. Aim for 5-7 minutes of sautéing, tossing occasionally, until they're bright green and tender-crisp. You don't want mushy asparagus!
- Once the asparagus is cooked, gently remove it from the pan and set it aside on a plate. Don't wash your pan!
- Now, it's time to bring it all together. Return the pan to the heat (medium-low). Add a teaspoon of butter to the pan and swirl to coat. Now very gently add the cooked asparagus to the pan, toasting it slightly in the remaining oil.
- Finally, drizzle that gorgeous balsamic reduction over the asparagus. Toss it gently to coat every single delicious spear. I like to add a tiny pinch of salt and freshly ground black pepper at this point—but that's just me. Taste and adjust seasoning to your liking.
- Serve immediately. I love this simple dish paired with grilled chicken or fish, or even just a crusty piece of bread for dipping into that amazing balsamic reduction. Enjoy!
📝 Notes
- For best results, use fresh, high-quality balsamic vinegar.
- Feel free to add a pinch of red pepper flakes for a hint of heat.
- Don't overcook the asparagus; it should be tender-crisp, not mushy.
- Adjust the amount of balsamic reduction to your liking.
🍎 Nutrition
Calories: 75 kcal
Protein: 3 g
Fat: 4 g
Carbohydrates: 8 g
Fiber: 2 g
Calcium: 20 mg
