Equipment
Ingredients
Main
- 450 g asparagus, tough ends removed
- 15 ml olive oil
- 2 g sea salt
- 1 g black pepper, freshly ground
- 30 ml balsamic vinegar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 50 kcal
- Protein
- 2 g
- Carbohydrates
- 5 g
- Fat
- 3 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 158 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 191 mg
- Calcium
- 24 mg
- Iron
- 2.0 mg
- Magnesium
- 14 mg
- Phosphorus
- 48 mg
- Zinc
- 0.5 mg
- Vitamin A
- 34 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 40 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.9 mg
- Folate
- 47 mcg
- Water
- 88 g
Sources: USDA FoodData Central
Method
Trim the tough, woody ends from the asparagus spears.
Place the asparagus in a roasting pan and drizzle with 15 ml of olive oil.
Season the spears with sea salt and freshly ground pepper, then toss to coat them thoroughly.
Heat a large nonstick skillet over high heat.
Pour the balsamic vinegar into the skillet and wait for it to begin sizzling.
Add the asparagus to the skillet in a single layer and reduce the heat to medium-high.
Cook for 10 to 15 minutes, turning the spears frequently until they are bright green and crisp-tender.
Chef's Notes
- For the best flavor, use a good quality balsamic vinegar. Aged balsamic will yield a richer, more complex glaze.
- Ensure your skillet is well-heated before adding the balsamic vinegar to achieve a quick sizzle and start the reduction process efficiently.
- Don't overcrowd the pan when cooking the asparagus. A single layer allows for even cooking and better caramelization. Cook in batches if necessary.
- Asparagus cooking times can vary significantly based on thickness. Start checking for doneness at the lower end of the time range and adjust as needed.
Storage
Refrigerator: 72 hours — Store in an airtight container; texture will soften over time.
Reheating: Sauté briefly in a pan over medium heat to maintain texture.
Troubleshooting
Asparagus is mushy and limp
Cause: Overcooked or heat was too low, causing the vegetable to steam rather than sauté.
Fix: Cannot be fixed.
Prevention: Ensure the skillet is very hot before adding ingredients and check texture starting at 8 minutes.
Balsamic glaze is burnt or bitter
Cause: Vinegar was reduced too long before adding asparagus or the heat was too high.
Fix: If only slightly over-reduced, add 5ml of water to loosen the glaze.
Prevention: Add the asparagus immediately once the vinegar starts to sizzle.
Cultural Context
Asparagus has been cultivated since antiquity, with ancient Romans and Greeks enjoying it as a delicacy. While not exclusively Italian, balsamic vinegar, a key component of this glaze, originates from the Modena and Reggio Emilia regions of Italy, where it's traditionally aged for years. This side dish highlights the simple, fresh ingredients often found in Italian cuisine.
