78 Reviews of Balsamic Asparagus

From: kiwidutch

On Jun 16, 2005

10 stars Evie!, you have converted me from boiling or steaming my asparagus forever! I read all the reviews and cooked mine a little bit longer, in a little more oil (older frypan & personal preference) and served these on a bed of julieanned carrots with a sprinkle of Parmisan cheese...The flavour was brilliant and if I was told I could take only one veggie dish with me to a dessert island for a year, this would be it ! The balsamic compliments the flavour of the asparagus and the zing is refreshing. Foster son said he liked it very much indeed (usually everything is "good" and he shovels it in)...and I had to laughingly fight him for the last spears in the dish since we reached for them simultainously He won, but I have this recipe on the menu for guests in the weekend so my next fix of these is close by In aditition to the great taste this recipe is super easy and super quick... please see my rating system: a brilliantly deserved 5 stars Thanks !

From: William (Uncle Bill) Anatooskin

On May 7, 2004

Hi Evie; Cut my own home-grown asparagus, first cutting, fresh, fresh and fresh from the garden. Turned out excellent,loved the balsamic vinegar, added to the flavor. I did add a sprinkle of hot red pepper flakes along with the freshly ground black pepper. Slowly fried for 4 minutes, then added vinegar, stirred, removed from heat, covered and let the flavors do their job. Thanks, this will be a regular. "Uncle Bill"

From: Bergy

On Feb 10, 2002

Excellent recipe. I cooked it for 3 minutes and used a teaspoon of oil, lots of pepper and the balsamic vinegar gives it just the right zip. No wonder it's your favorite.

From: Miss Annie

On Mar 26, 2005

This is a delightful recipe. The asparagus was flavorful and zingy! I made this exactly as you directed, and was so happy with the results. Definately a new tried and true recipe.

From: Mommy2two

On Mar 16, 2009

Fan-freakin-tastic!! We served this with pork and garlic mashed potatoes, and it really completed our meal. I added some parmesan cheese after cooking, and it complemented the flavor. Thanks for this great recipe!

From: BrendaM

On Mar 25, 2005

I've always roasted my asparagus in the oven, so I was very curious to try his recipe. I'm sure glad I did! It was so easy and quick to prepare, and the balsamic vinegar added a nice flavour to the asparagus! I certainly will be making this again. Thanks Evie!

From: LordNeuf

On Apr 28, 2006

For years and years my family never could wrap their heads around balsamic vinegar in anything else but a cold dish or salad. Now they have seen the light. I thank you for opening the door on a new way to enjoy food. I will aslo say that I used a 9 dollar bottle of balsamic that was more for salad dressings than fanciful cooking, but this was the first time tried. I'll get back to you when I break out the good stuff. I served this dish as a side with a grilled unmarinated sirloin and a baked potato in which it matched well as to be expected. Wine served was an Australlian syrah that did well to match both the steak and the vegetable. However, I would go with a Napa Valley Pinot Noir if you plan to marinate the steak or use garlic in the asparagus. I also found that the asparagus helps with a few minutes of rest after the stir fry before the vinegar is added. Kill the heat, cover, let sit, then add vinegar, stir, cover and let sit again. That should cure any problems with undercooking the asparagus.

From: JuliJ

On Feb 26, 2008

The asparagus was divine! I cooked it about twice as long to get it a little softer, and I sprinkled Parmesan cheese on top. Thanks so much.

From: Marysdottir

On Jul 12, 2009

Yummy. It took a few minutes longer than 5 (maybe 7) but it was well worth it. Fast and delicious. Everyone enjoyed it.

From: Chef #387559

On Jan 14, 2007

I am a asparagus eater. I will try any recipe for it. This one was one of the best. I loved the flavor.