I found this recipe several years ago in the NY Times magazine and it's been a spring favorite ever since. My poorly-lit photo does not due it justice. I usually make it with the first local asparagus of the season and it's incredibly delicious — and easy of course. We actually had it a bit prematurely this year when my husband couldn't resist a bunch of trucked in California asparagus. I'm sure the veggie was great in California, but fresh local produce is much more satisfying. My favorite is from our CSA - the sweet nutty flavor of the asparagus is completely different from the ordinary supermarket variety. Well, I couldn't wait for the local stuff so I made the recipe anyway, and it was good. But, I'm still waiting for my Harmony Valley asparagus so I can enjoy the full-flavored version of this wonderful recipe.
Balsamic-glazed asparagus
1 bunch asparagus (about 1 pound), trimmed
1 tablespoon virgin olive oil, plus some for the skillet
salt and freshly ground pepper
2 tablespoons balsamic vinegar
1. Place the asparagus in a pan or bowl and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat.
2. Lightly grease a large non-stick skillet (I use a regular wok) with oil and place over high heat. When the oil is hot, add the vinegar. When the vinegar is sizzling, add the asparagus and spread out. Reduce heat to medium high and cook, turning the stalks frequently to coat with vinegar, until they are crisp-tender and bright green, 10 to 15 minutes, depending on the thickness of the stalks. Add more pepper. 4 to 6 servings - unless you really like asparagus! My husband and I eat them all.
