Spring officially began yesterday. We are starting to get a few days here and there that are above freezing, but another winter storm is headed our way tonight!
I’ve noticed asparagus (a spring icon around these parts) is popping up in the grocery stores. It’s definitely not local, but it was too beautiful to pass up. Besides, it makes me feel like warm summer days can’t be too far away!
I’ve been making versions of this dish for years and it’s always well received. The best part is it’s simplicity. Some fresh asparagus and some pantry staples and in no time you have a delicious side dish that pairs well everything from fish and seafood to chicken or pork.
Asparagus is another one of those good for you veggies! It’s full of Vitamin K and Folate, as well as Vitamins B1, 2, 3, and 6. Take advantage of fresh asparagus this spring – it’s in season from late February through July.
Asparagus with Balsamic Sauce
- One bundle of fresh asparagus, about 20-25 spears
- Olive oil
- Sea salt
- Freshly ground black pepper
- 2 Tablespoons ghee or raw milk butter
- 1 Tablespoon Balsamic vinegar
- 1 Tablespoon Coconut Aminos or wheat free Tamari
What to do:
Preheat the oven to 400 degrees.
Wash and prep the asparagus. Asparagus comes with woody ends, so just snap or cut them off. Dry the asparagus and lay them out in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Place the baking sheet in the oven for 10-12 minutes or until they are lightly browned.
While the asparagus is roasting, melt the ghee or butter in a sauce pan. Once melted, remove from heat and stir in Balsamic vinegar and the Coconut Aminos.
Put the asparagus spears in a serving dish and pour the Balsamic sauce on top.
That’s it – super easy and so good!
Yield 4 servings.
This recipe was shared at The Nourishing Gourmet.