December 11, 2008 | Condiments, Popular, Sauces, Vegetables
The holidays are so busy, yet most of us are looking for something a little more elegant to serve. This recipe couldn’t be simpler, and it’s as good for a weeknight dinner as it is for your Christmas feast. Make extra glaze – you can use it on many meats, fish, or vegetables, and it makes a great dip for chunks of Parmigiano Reggiano cheese when you are in a pinch for a quick appetizer for guests stopping by.
- 1 cup balsamic vinegar (doesn’t have to be expensive brand)
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1½ pounds asparagus
- 1 tablespoon olive oil
- sea salt
- Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 20 minutes. Remove from heat and let cool.
- While glaze is cooking, remove tough ends from asparagus, then toss with olive oil and sprinkle with salt. Lay flat on a foil lined baking sheet and roast at 400 degrees until asparagus is cooked, 10-20 minutes depending on how soft you like it. To serve, drizzle a small amount of balsamic glaze over the spears and pass extra at the table.