With Asparagus still in season,the season for asparagus is short. In Britain & Ireland it is from late April until late June so enjoy it while you can. Of course asparagus is available imported all year round, but it’s nice to use home grown local produce.
I made this pan grilled Aspargus for dinner last night, and served it with a balsamic glaze. I love it also with Olive oil & grated Parmesan.
•1 lemon, zested and juiced
•Bunch of Asparagus
•2 tablespoons olive oil
•Freshly ground black pepper
•Balsamic Vinegar 60 mls
•In a small pan, over medium heat, add the vinegar, zest and juice of the lemon and a pinch of salt.
•Bring to a simmer and let the mixture reduce until it becomes syrupy, about 10 minutes.
•Meanwhile, warm a grill pan over medium-high heat.
•Wash and trim the ends of the asparagus.
•Toss the asparagus lightly with olive oil, and season with salt and pepper, to taste.
•Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more.
• Transfer the asparagus to a serving platter, drizzle with balsamic syrup and serve.
Then I ate it and forgot to take a picture, it was so good!
T & A xxxx
This entry was posted in Recipes and tagged Asparagus, Balsamic Glaze, Balsamic Vinegar, Cooking Asparagus, Olive oil, Pan Grilled Asparagus. Bookmark the permalink.