My family loves this Asparagus with Balsamic Vinaigrette. A very quick and easy way to enjoy fresh asparagus when in season.
Balsamic Vinaigrette is also excellent served with green beans! Give it a try!
Learn How to Select, Store, and Cook Asparagus. More great Asparagus Recipes.
- 2 pounds asparagus stalks, washed and trimmed*
- 3 tablespoons balsamic vinegar (good-quality)**
- 2 tablespoons red onion, minced
- 2 tablespoons olive oil, extra-virgin
- 1 clove garlic, minced
- 1/4 teaspoon black pepper, coarsely-ground
- Coarse salt to taste
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Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. -
Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.
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In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.
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Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.
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Makes 4 servings.
* A mixture of green and white asparagus will make a beautiful presentation!
** What is balsamic vinegar? Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called must and comes from the Trebbiano grapes. Learn all about Balsamic Vinegar.
Readers Comments and Feedback:
I made this for Thanksgiving, and I used a mix of green and white asparagus with Italian Roasted Red Peppers. The presentation was beautiful and every last stalk was eaten with some of our guests actually squabbling over who would get the last serving. Thank you for a fantastic recipe. – Susan E. Bland-Medicis (12/21/05)