This side-dish is so simple it is ridiculous.  I really like fresh asparagus for a lot of reasons, one of which is how fast it is to prepare.  On an evening where I don’t have a hot veggie planned or ready, steamed asparagus is a go-to item.  This method requires only a few more ingredients but virtually no additional time.  I love contrasting flavors and this tangy-sweet sauce  soaks up nicely into the head of the asparagus stems making a good veggie  even better.  I found this recipe in “The New Spanish Table” by Anya von Bremzen and am combing the book for more interesting and tasty dishes with Spanish flair.  If being strictly strict on the Dukan Diet then the honey involved here will reduce this to only the last stages of the Diet but overall, it is not a lot of honey.  Let’s get to it!

Messy Ingredients:

  • 2 LB Asparagus
  • 4 TBS extra-virgin olive oil
  • 1.5 tsp honey
  • 3 TBS aged sherry vinegar
  • Kosher salt and pepper

Trim the asparagus ends and wash the stalks, pat dry.  Toss them with 1 TBS of the oil to get a good coating and sprinkle with some salt.  Spread evenly on a tin-foil lined cookie sheet and place under the broiler on medium, 6 – 10 minutes turning them once during cooking.  You will want them to just be getting browned to blackened.  While those are going, mix together the honey, vinegar and leftover oil and season to taste with the salt and pepper.  Return the cooked asparagus to the bowl with the sauce and toss again to cover and serve.  Grilling the asparagus is also an option. Very tasty, very quick, very easy.  What more could you want?

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