Happy St. Patrick's Day! Here in the blogosphere I think I've officially been celebrating St. Patty's Day for about a month now. And I've been having a blast! I feel like the luckiest gal alive sometimes because I get to celebrate EVERYTHING weeks ahead of time and be totally prepared for when the big day arrives.
The first item of business this morning was checking our leprechaun trap. We were certain we would catch one of those sneaky little green guys this year. No luck. Seriously? Our trap was quality-checked and built with the best cardboard available. It came directly from Amazon.com.
And what little green guy could resist glitter glue and Monsters, Inc. stickers? They were covering the entire box. And what about the inviting Lincoln Log ladder? OR the AMAZING rainbow with clouds. There was absolutely NO WAY he could have known that shamrock was covering the hole to a trap. I mean, come on. How, rude.
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I suppose we should feel "lucky" that he even stopped by. He did leave behind some chocolates, so I guess we'll let the whole, "Why didn't you fall down our hole" thing slide, but next year, there's no escape.
Now back to reality. Today I'm not sharing a sweet treat, but rather something a bit more healthy, and obviously, green. I know, I know. Boo! Oh, stop it now.
With spring just around the corner, asparagus will soon be in abundance. If you love this stuff like I do, you'll be in heaven. I don't like overdone asparagus, I don't like underdone asparagus. I don't like woody asparagus, I don't like stringy asparagus. I'm pretty picky about my asparagus, folks. I'm pretty picky about everything, actually, but I promise you won't be disappointed with the recipe I'm about to share.
The first thing you'll need to do is wash and trim your asparagus. Cut off the thick woody ends and then steam the spears for about 8-10 minutes. I do this step right in my steamer (which I absolutely LOVE). You can also do it in a steamer basket on the stove top. The asparagus should be bright green and still crunchy - definitely not ready to eat yet, but perfectly prepared for the next step. The broiling is what takes this asparagus to a whole new level and the balsamic absolutely puts it over the top!
Transfer the asparagus to a baking pan and follow the instructions below. Get your green on, people!
Balsamic Asparagus
Ingredients
- 1 lb. of steamed asparagus spears
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- Salt to taste
- Garlic pepper to taste
Instructions
- Turn your oven broiler on high.
- Place the steamed asparagus into a baking pan and drizzle the olive oil and balsamic vinegar over the spears. Sprinkle with salt and pepper.
- Broil on high for 5 minutes or until the spears show the slightest bit of browning.
- Remove from the oven and eat immediately.
Notes
- Select Fresh and Tender Asparagus: When buying asparagus, look for firm, straight spears with tightly closed tips. Avoid asparagus that appears wilted, limp, or has yellowing stems. Fresh and tender asparagus will have a vibrant green color and a crisp texture, which enhances the flavor and appearance of the dish.
- Adjust Seasonings to Taste: While the recipe suggests using salt and garlic pepper to season the asparagus, feel free to adjust the seasonings according to your preference. Taste the marinade mixture of olive oil and balsamic vinegar before drizzling it over the asparagus, and adjust the amount of salt and pepper accordingly. You can also experiment with adding other herbs and spices, such as minced garlic, lemon zest, or red pepper flakes, to enhance the flavor profile of the dish.
- Watch Carefully While Broiling: Broiling can quickly char the surface of the asparagus, so it's essential to keep a close eye on the spears while they are under the broiler. Set a timer for 5 minutes, but be prepared to remove the asparagus from the oven earlier if it starts to brown too quickly. The goal is to achieve a slight browning on the spears while still retaining their crisp texture. Once the asparagus shows the slightest bit of browning, remove it from the oven immediately to prevent overcooking.
Andi Gleeson
Made this tonight, and it was delicious! I had to use white wine vinegar instead of balsamic because I couldn't seem to find mine, but it still turned out great.
Sara
I'm glad you enjoyed it, Andi. You'll have to make it again with the balsamic and see which one you liked better!
Sweet Silly Sara
Asparagas is one of my very favorite veggies. This recipe just made my mouth water and has made me determined to get a bunch..or two from the grocery store this week! Thanks so much for sharing and for linking up with us over at Tell it To Me Tuesday! We hope you hop on over to link up with us again soon!
Sara
Thanks so much for stopping over Sara!
Rebecca Brosemer
Roasted asparagus is one of my favs! Love the addition of the balsamic vinegar! Pined and will be trying. Visiting from The Weekend re-Treat LInky.
Sara
Thanks for pinning, Rebecca - and for coming over to visit and say hello!
Cathy McInnes
these look great! I love the use of balsamic vinegar! Pinned and found on wake up wednesdays!
Cathy
http://www.threekidsandafish.com
Sara
Thanks for coming over to visit, Cathy! Balsamic vinegar anything always sounds good to me, too!
Tia Davis
Bet I can get my kids to try this...it looks delicious!
Sara
Let me know if you have any luck, Tia. My kiddos aren't quite up for trying asparagus yet. If they only knew what they were missing!
Crystelle Boutique
I love asparagus, and balsamic is one of my favorites, so this is a match made in heaven.... I will have to try these this weekend! Loading up on asparagus next time I am at the store....
Have a very terrific week!! 🙂
x Crystelle
Crystelle Boutique
Sara
I love asparagus, too, Crystelle. Wish my kids felt the same. Oh, well. More for me! Thanks for stopping by! Have a great weekend!