Balsamic Grilled Asparagus

Posted by Noelle on June 25th, 2012
Categories: Sides
Tags: ,,,,

This is one of our go-to sides for the summer, well... this, sweet corn, and sliced tomatoes. This is super easy to make, requires minimal ingredients, and you will be a rock star when you serve this to your friends and loved ones. You could go all out and serve this on top of pasta or even risotto if you like, but it's fantastic on it's own. In fact it's so good that we can often be caught eating this with our fingers in our house... who has time for a fork and knife? Besides that's what napkins are for. I know, I wish we were more civilized at times, but then again I am just grateful that everyone in our little family is so enthusiastic about the beautiful vegan food. So let's talk about asparagus... Please, please always smell your asparagus before you buy it. If it stinks, do not buy it. Use your sniffer people, it's the best test for freshness. Next, when trimming asparagus, I use the snap method. Hold a spear at both ends and bend it until it breaks, discard the lower, thicker stem portion (or save it for broths), and only use the upper portion. Sometimes people will test this snap method for one or 2 spears, and then chop the remaining asparagus based on the approximate length of where the tester pieces broke. I enjoy all the extra work of doing each individual piece by hand, but mostly I just hate it when you get the tough part of the stem. Use whatever method works best for you, just don't forget to do it with love 🙂 Peace!

Ingredients:

  • 1 lb bunch of asparagus, trimmed (or whatever size bunch you find)
  • 2 T Balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tsp olive oil
  • 1/2 tsp sea salt
  • fresh black pepper, to taste
  • Directions:

    Preheat grill to medium-high heat. Place asparagus in a shallow dish and top with remaining ingredients, vinegar through pepper. Use your fingers to gently toss everything until the asparagus is well coated. When grill is ready, place asparagus on grates, close lid, and let cook for 2-3 minutes. Then, using tongs, flip asparagus over and grill the other side for another 2-3 minutes. You want them to to have good grill marks, but not get too soft. They should still be bright green and somewhat stiff when you remove them from the grill. Place them back into the shallow dish and serve. Depending on the amount of asparagus used, 1 lb serves approximately 4 people.