Hi friends! Happy Friday! Today, I am highlighting one of spring’s most loved veggies: asparagus. I like to store asparagus similar to how you would flowers in a glass with water. Then, I pop the whole thing in the fridge until I am ready to use it. I do the same with parsley and cilantro. Every time I open my fridge, I smile at all of the vases filled with fresh herbs and veggies. Ahh, the simple things in life.
Moving on to the asparagus. I like it broiled, grilled, or roasted best. No soggy asparagus here! Then,top it with a sweet, zippy, basil laced vinaigrette to change things up a bit. This dressing is my new favorite. Where has golden balsamic vinegar been all my life? Its more subtle than a dark balsamic, with a fresh, tangy, slightly sweet flavor. It balances well with the sweetness of the honey, herbaceous basil, and the bite of fresh cracked black pepper. This just shows that food does not have to be complicated to be delicious. Oh, and to any asparagus haters out there, give this one a try and you might just change your tune.
Asparagus with Golden Balsamic Vinaigrette
A fresh, zingy way to enjoy asparagus.
1 bunch asparagus
2 teaspoons honey
1 small garlic clove, microplaned
2 tablespoons golden balsamic vinegar
1/4 cup olive oil
1 tablespoon fresh basil, chiffonade
- Preheat your oven to 425.
- On a foil lined baking sheet, toss the asparagus in a drizzle of olive oil, a sprinkle of salt and pepper. Roast for 7-10 minutes, until golden brown. Shake them halfway, please!
- While the asparagus is roasting, let’s make the dressing.
- In a large measuring cup, or bowl, combine the honey, garlic, vinegar, salt and pepper. Whisk to combine. Then drizzle in about 1/4 cup extra virgin olive oil while whisking vigorously. Sprinkle in the basil. Taste the dressing and adjust salt and pepper as needed.
xo Ali Taylor