Yesterday was the warmest it’s been in over 110 days around these parts. Wahoo!! The deep snow is melting and there is slush and water everywhere. We aren’t complaining this year, the winter has been long. We just bought rain boots and got to getting splashy. But there is an aroma at this time of year and it is the aroma of new life. The clean, fresh, slightly chilled air and the wet earth evoke feelings of hope and revitalization and we are so ready.
This type of weather also convinces people to forgo winter coats for spring jackets, rain boots instead of snow boots and, in the case of one man I saw, a tank top instead of, you know, anything else. While I try to be a little more conservative with my clothing choices (I mean, it’s not that warm yet), I am all about fresh and colorful foods. One of my meals this weekend consisted of a gigantic kale salad and roasted asparagus with balsamic reduction. So fantastic.
Roasting vegetables brings out their innate sweetness. Paired with the sweet and tartness of balsamic reduction (balsamic vinegar that has been boiled down to a thicker syrup), it’s delicious. People just might fit over who gets the last bite.
Ingredients
- asparagus
- olive oil
- salt
- pepper
- balsamic vinegar
Instructions
- Rinse and chop the ends off the asparagus.
- Drizzle with olive oil and top with salt and pepper.
- Place on aluminum foil topped baking sheet.
- Cook at 400F for between 10-20 minutes, depending on your preference for done-ness.
- Remove from oven, drizzle with balsamic reduction and eat.
- *To make balsamic reduction, cook balsamic vinegar (a whole bottle if you're up for it) over medium heat for 10-20 minutes. It thickens and when it gets to nice consistency that is still pourable, remove from heat.
