Steamed Asparagus with Balsamic Drizzle
Author's Notes: Perfectly tender asparagus drizzled with a Lemon Olive Oil and 18 Year Balsamic vinaigrette. You can serve it hot, cold, or room temperature— it's a choose your own veggie adventure!
Steamed Asparagus with Balsamic Drizzle Print Recipe
- 1 lb. or more of Fresh Asparagus, tough ends removed
- ¼ Cup 18 Year Traditional Balsamic Vinegar
- 1 Tbs. Dijon Mustard (We like Raye’s Old World Mustard)
- 1/3 Cup LeRoux Lemon Extra Virgin Olive Oil
- 1 Garlic Clove, grated using a microplane
- 1 Tbs. Fresh Chives, chopped
- Salt & Pepper to taste
- Grape Tomatoes, if desired
- Whisk together the vinegar, mustard, and garlic in a small bowl. Continue to whisk while slowly drizzling in the olive oil. Whisk in ¼ tsp. each of salt and pepper. Taste for seasoning and adjust if necessary. Stir in chives and set dressing aside.
- Place the trimmed asparagus in a large saute pan. Add water to the pan until the asparagus is just barely covered.
- Bring the pan to a simmer and continue to cook until just fork tender (the time will vary depending on the thickness of the asparagus).
- Drain the asparagus spears and dry with a clean kitchen towel.
- Transfer the asparagus to a platter and drizzle with the dressing.
- This dish is flexible and can be served hot, cold, or room temperature. If you’d like, sprinkle with halved grape tomatoes.