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Grilled Asparagus

Grilled Asparagus with balsamic reduction sprinkled with parmesan cheese and pine nuts on a serving platter
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

Balsamic Reduction

  • ¾ cup balsamic vinegar
  • 1 tablespoon sugar or honey, optional

Grilled Asparagus

  • 1 pound asparagus, trimmed
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ⅓ cup balsamic reduction
  • ¼ cup pine nuts, toasted
  • Freshly grated parmesan cheese

Method

  1. Make the balsamic reduction. In a small saucepan, over medium heat, combine the balsamic and sugar, if using. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove from the heat and let cool (it will continue to thicken). Store refrigerated in an airtight container for up to 2 weeks.
  2. Meanwhile, heat a grill or grill pan on high heat. Toss the asparagus with the olive oil, salt, and pepper. Place the asparagus on the grill and cook, until tender, 3 to 4 minutes per side.
  3. Transfer the asparagus to a serving platter. Drizzle with the balsamic reduction and more olive oil. Sprinkle with pine nuts and parmesan. Serve warm.