Apr 06 2009
Quick Fix: Balsamic Asparagus and Carrots
Balsamic Asparagus and Carrots
Nothing represents springtime quite like fresh asparagus. This easy recipe highlights its unique flavor by pairing it with sweet carrots and reduced balsamic vinegar. It is simple, delicious and can be prepared in under 10 minutes.
Start with the freshest, greenest asparagus you can get your hands on. These should be easy to find in California throughout the month of April and possibly into May.
The trick to keeping asparagus tender and not fibrous (a question asked last week by a Summer Tomato reader) is to snap off the bottom of the spears with your hands. The asparagus will naturally break where the fibers are thinnest and most tender, leaving all the thick and chewy fibers on the end you throw out. After washing, grip each asparagus spear near the middle with one hand and use the other hand to snap off the bottom. Foolproof.
This recipe is fantastic by itself, but can be made more substantial by adding lentils, beans, tofu or canned salmon. It is also a great side dish for fish or poultry. Here it was served on a bed of brown rice that I pulled from the freezer. It is also really delicious with quinoa.
Balsamic Asparagus and Carrots
Ingredients:
- Asparagus (1/4 – 1/2 bunch for single serving)
- Carrots, 3-5 medium-small carrots
- 1 clove garlic, minced
- 2-4 tbsp balsamic vinegar
- Sea salt
Crush and mince your garlic clove and set aside. Prepare your asparagus spears as described above and cut them into 1-2 inch bite-sized pieces. Peel your carrots with a vegetable peeler (my peeler recommendation can be found in the Shop under Kitchen Gear > Accessories) and slice at an angle into half inch pieces. Angled cuts increase the surface area of the carrot and are better for cooking.
Heat 1-2 tbsp olive oil in a frying pan on medium heat. Add carrots to the pan and stir to coat with oil. Add asparagus to the pan and stir again. Sprinkle sea salt onto the vegetables and allow them to cook until asparagus is bright green and starting to sweat, about 2-3 minutes. Stir occasionally.
Clear a space in the center of the pan and add garlic in a single layer. Allow to cook until fragrant, about 30 seconds. Stir to mix garlic with the vegetables. Drizzle on balsamic vinegar and stir. Continue to cook, stirring occasionally until the carrots are tender and a thin balsamic glaze begins to form on the vegetables. Remove from the pan and served immediately.
What is your favorite Quick Fix for asparagus?
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Tags: asparagus, balsamic vinegar, carrots, easy
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“I cuss, you cuss, we all cuss for asparagus!”
Looks delicious…I need to remind myself never visit this blog when hungry! I usually just pan-fry it, although I once had BBQed asparagus and it was surprisingly good.
Grilled asparagus IS good. One thing I was really surprised about was how good asparagus is raw.
Mmmmmm very yummy looking- very fresh, and crunchy- nothing like that soggy stuff that comes out of freezer bags. Sometimes I wonder why we invented frozen vegetables.
Believe me, frozen veggies can make all the difference to someone who doesn’t have access to the fresh stuff- one man’s trash is another man’s treasure.
That kind of seems like a small amount of food; you are zoomed in pretty close, so it looks big, but did that really fill you up? And where’s the meat?!!!!
It was an alright amount for lunch. When I’m more hungry (e.g. after a workout) I mix it with canned salmon and stuff it into a sandwich. Yum!
Hi Darya,
I love simple recipes! Thanks for the idea. I switched it up a bit with sliced sweet potato instead of the carrot – worked very well. Served with some rice, salad, and salmon fillet – great meal:)
Keep the simple recipes coming!
Sounds delicious
I’m glad you expanded on it, my recipes are usually only meant to be blueprints.
Looks great!
Looks great! Simple and healthy
that looks soooo good. I have never ever cooked asparagas. never knew how, but i am going to buy some asparagas next time i go to the supermarket.
Wonderful! Please come back and tell us how your asparagus turns out!
Delish! I made it with quinoa and it was filling and tasty. Thanks for the recipe!
My fave asparagus recipe uses raw asparagus and is super quick to make:
Hold asparagus on the fibrous side and shave towards the tip with a vegetable peeler. You can leave the asparagus long like pasta or cut it in smaller pieces. Mix with lemon juice, olive oil, and a little salt. Top with parmesan.
+1 for asparagus finally back in season!!!!!!!