Can I use balsamic vinegar instead of glaze?

You can, but the flavor will be more acidic and less rich. You can make your own balsamic reduction/glaze! Add 1 cup of balsamic vinegar and two tablespoons of brown sugar to a small saucepan over medium heat and bring to a simmer. Let it simmer for 20-30 minutes until the vinegar is reduced by half and coats the back of a spoon. Pour into a small jar and let cool- it will continue to thicked as it cools.

How do I store leftovers?

Keep leftover asparagus in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or air fryer or enjoy cold in salads.

Can I make this ahead of time?

Yes! Blanch the asparagus in advance and store it in the fridge. When ready to serve, sauté and finish with balsamic glaze.

Balsamic Asparagus Recipe (the best way to cook asparagus!)

Description

Balsamic asparagus is the perfect example of how simple ingredients and the right technique can turn an everyday vegetable into something truly special. Give it a try, and you’ll never go back to mushy, bland asparagus again!

Ingredients

Units Scale

1lb asparagus
1/2 tablespoon extra virgin olive oil
1 large clove garlic, minced
1/2 teaspoon EACH kosher salt and black pepper
2-3 teaspoons balsamic glaze

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Instructions

Bring a large pot of salted water to a boil. Snap off the ends of the asparagus, breaking each stalk at its natural breaking point. Discard the woody end pieces. Place asparagus in the boiling water for 90 seconds. While the asparagus is simmering, fill a large bowl with ice water. Using tongs, remove asparagus from the pot and immediately plunge it into the ice bath to stop the cooking process.
When the asparagus is cool, pat it dry with paper towels or a kitchen towel. Heat a skillet over medium heat and add ½ tablespoon olive oil. When the oil is hot add the asparagus, tossing to coat. Reduce heat to medium-low, add the minced garlic clove, ½ teaspoon salt, and ½ teaspoon pepper, and cook for 2-3 minutes until the asparagus is warmed through and the garlic is fragrant and softened.
Turn off the heat and drizzle on the balsamic glaze, tossing the asparagus to coat. Serve hot with another pinch of salt or pepper, if needed.

Notes

See above blog post for process photos, expert tips and answers to frequently asked questions.

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Nutrition

Serving Size: 1/4 recipe, about 7 asparagus spears
Calories: 37
Sugar: 2.5 g
Sodium: 3.1 mg
Fat: 1.3 g
Carbohydrates: 5.3 g
Fiber: 2.5 g
Protein: 2.6 g
Cholesterol: 0 mg