Danielle Macaulay TITLE-min

Dan’s favorite Balsamic Asparagus

Sometimes we need a reason to eat our greens. In this case, the creamy balsamic sauce is the only reason my husband eats the asparagus. And I say, whatever works! I personally love asparagus roasted with olive oil, s&p and a squeeze of lemon, over top eggs benedict smothered in hollandaise, and I’d even down a warm bowl of asparagus soup. For years I thought that Dan enjoyed asparagus too, but it wasn’t until I neglected to make this balsamic dressing to pour (or, in his case, douse) over top the veggies, that he spoke up. He wanted this recipe, and he only wanted it that way. He doesn’t want asparagus unless it is swimming in the sauce. He loves strong flavors, and so this was right down his alley. If you love to add a good kick to your veggies, I suggest you give this one a try. The secret is in the sauce. You won’t be breaking the calorie bank with it either!

2 Tbsp balsamic vinegar
2 tsp dijon mustard
6 Tbsp olive oil
1 garlic clove, minced
s&p to taste

Pour vinegar and mustard in a bowl and stir with wire whisk. Gradually add oil, stirring rapidly. Add garlic and s&p. Serve over freshly steamed, blanched or roasted asparagus.

*Pictures by: Rebecca O’hara Photography

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