Asparagus with Balsamic Glaze

Recipe by Ron Glanville

1 pound Asparagus, trimmed

2 tablespoon olive oil

1 tablespoon unsalted butter

2 cloves garlic, minced

Salt and pepper to taste

Pinch of Fine Herbes

2 to 3 tablespoons of Dry Vermouth or dry white wine

2 to 3 tablespoons balsamic vinegar

Using high heat, and a deep heavy pan with a lid (because of spattering of oil),  add olive oil and butter, then quickly sear the asparagus; about 1 minute, until they are glossy. Add the minced garlic, salt and pepper and cook for an additional minute. Deglaze with the white wine first, then add the balsamic vinegar, and sprinkle on the pinch of Fine Herbes. Cook covered for about 5 minutes until the asparagus is tender. Remove the asparagus and if there is a lot of liquid reduce the liquid over high heat until you have a sauce consistency. Pour over asparagus.

Serves 4 to 6

www.ingoodtastestore.com

Copyright 2000-2005 Culinary Adventures, all rights reserved.