We’ve been eating our weight in fresh asparagus for the past week thanks to neighbours who are harvesting more than they can eat themselves. This is our favourite way to prepare it (even the small squeaky kid admits that this is tasty – and nobody can argue that asparagus is exciting to kids).
This, a baked potato, steak and a big glass of wine just might help you get through the weekend when your husband thinks it’s a good idea to allow the children to invite 3 friends over for a sleepover. And then they spend 24 hours giggling, screaming and breaking the odd window.
Grilled Balsamic Asparagus
- 1-2 lb fresh asparagus
- balsamic vinegar
- olive oil
- kosher salt
- fresh ground black pepper, to taste
Rinse and snap off the tough ends of the asparagus.
Place asparagus spears on a platter or cookie sheet, drizzle with balsamic vinegar and olive oil (a couple of tbsp of each or more, depending on the amount of asparagus). Sprinkle with salt and pepper and roll the asparagus around in it until well coated.
Heat grill to high heat and grill for a few minutes on each side or until asparagus is done.