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. 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.
  2. Place the trimmed asparagus in a large saute pan. Add water to the pan until the asparagus is just barely covered.
  3. 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).
  4. Drain the asparagus spears and dry with a clean kitchen towel.
  5. Transfer the asparagus to a platter and drizzle with the dressing.
  6. This dish is flexible and can be served hot, cold, or room temperature. If you’d like, sprinkle with halved grape tomatoes.