The idea intrigued me. And I had asparagus in the frig that needed attention. So, yes, why not? It can be fun to 'play' with food!
This might be good along roast pork or some other rich meat where the sweetness would contrast richness. By my measure, though, it's a side dish or condiment and another time wouldn't count as a 'vegetable'.
Active time: 15 minutes
Time to table: 40 minutes
Makes about 1 1/2 cups
2 teaspoons olive oil
1 tablespoon water (see ALANNA's TIPS)
1 pound asparagus (see TIPS)
2 teaspoons fresh rosemary, chopped fine
1/3 cup brown sugar
2 teaspoons balsamic vinegar
1/3 cup water
Heat large skillet on MEDIUM HIGH, add oil and let heat until shimmery. While it heats, mince the shallots. Add the shallots and 1 tablespoon water to the skillet and saute until shallots begin to turn gold, 5 - 10 minutes.
Trim tough, woody ends from asparagus, then cut in half-inch lengths. Add remaining ingredients and bring to a boil. Reduce heat to MEDIUM, cover and let cook until asparagus is cooked through, 15 - 20 minutes. If liquid still remains, remove cover and continue to cook until it is nearly gone. Remove from heat. Taste and add more sugar and vinegar to suit your taste. Refrigerate overnight to let flavors blend.
Per 1/4 cup serving: 80 Cal (17% from Fat, 9% from Protein, 75% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 16 g Carb; 2 g Fiber; 32 mg Calcium; 2 mg Iron; 7 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
- The original recipe called for 1 1/2 pounds of asparagus. Another time, I'd use less sugar with only a pound.
- First now and again later, the recipe uses oil for flavor but water for actual cooking. This is an excellent technique for improving nutrition.
- The original recipe added 1/3 cup toasted almonds after the asparagus cooked. I had none on hand but think the nuts would provide nice texture contrast.
Clotilde Dusoiler of Chocolate & Zucchini fame. The recipe in its original form is at NPR .