ASPARAGUS with BALSAMIC VINEGAR
(from kylerhea’s recipe box)
Count on a pound of asparagus per person. Also the fattest you can.
Source: Reichl's COMFORT ME w/ APPLES
Categories: asparagus, vegetarian
Ingredients
- Asparagus
- Sea Salt
- Balsamic vinegar
Directions
-
Trim the bottom of the stalks with a vegetable peeler. Fill your largest skillet halfway with water, bring the water to a boil, and add salt to taste; then add the asparagus. Cover and cook 5– 0 minutes, depending on the thickness of the asparagus, or until the spears are still firm but soft enough to pierce easily with a skewer or fork. Don’t overcook.
-
Drain well. Set them on a plate and sprinkle with sea salt.
-
Serve with a small dish of good balsamic vinegar to dip them into.