Grilled Asparagus

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Today I went to the Santa Monica Open Air Market which is one of my favorites here in beautiful Southern California. Never disappoints!

Here is my pick for today! Asparagus!

Please take the time a read the health benefits of this versatile vegetable!

I bought enough to grill, make soup and a risotto. The risotto recipe is already posted under “Cooking” on home page, titled “Risotto”

I will be posting “Creamy Asparagus Soup” (no cream) shortly!



2 bunches of Asparagus (12 to 14 stalk per bunch)

2  teaspoon extra-virgin olive oil

1/4  teaspoon kosher salt plus additional as desired

1/4  teaspoon cracked pepper plus additional as desired

2 teaspoons reduced balsamic


1 (16.9-fluid-ounce) bottle balsamic vinegar

Pour the whole bottle into a small saucepan and bring to a boil over high heat. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms a syrup like consistency, about 15 to 20 minutes. Be careful not to thicken too much, or you will end up with a thick black goop. To test, use a wooden spoon: if the syrup coats the back of the spoon, it is ready to remove from the heat. Let it cool to room temperature before you store it in the refrigerator. I use a needle-nose plastic bottle to store my gaze after it has cooled. It will last up to 2 months in the refrigerator.

Pre-heat oven to 450 F.

Gently bend the asparagus and the bottom will snap off naturally at the tough end. Trim with a knife at the breaking point. Rinse and dry completely.

Spread the asparagus out on a baking pan. Drizzle with the olive oil. Using your hands, mix well to coat the asparagus with the oil. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the top. Bake for about 15 to 20 minutes; the asparagus will be slightly crunchy, not soft. (If you like your vegetables cooked more, leave the asparagus in the oven a little longer.)

Remove from the oven and place on platter. Drizzle the balsamic syrup over the asparagus before serving. Sprinkle a pinch of kosher salt and cracked pepper over the top to taste.

Filed under: News, Open Market, Vegetables