Over the past couple of years when we ate at our friends house in the summer time they always grilled asparagus. Last summer we tried it on the grill ourselves and liked it. This time the Little Chefs could help in the preparation but not in the grilling. We knew we would like Garlic-Balsamic Asparagus because we LOVE balsamic vinegar!
The first step is to snap the ends off the asparagus. This is easy for Little Chefs to do. If you bend the last few inches it will naturally snap. The end part is tough and fibrous and not pleasant to eat. It looked like fun so all my Little Chefs wanted to help!
They measured out the salt, pepper, olive oil, vinegar and garlic into a small bowl then whisked.
I knew the next step was going to be a problem because my Little Chefs do not like getting their hands all yucky! Little Chef C volunteered even though she did not know what she was getting herself into. Little Chef D poured the contents of the small bowl on top of the asparagus in the dish. I instructed Little Chef C to carefully mix the asparagus in the liquid until all sides of each piece was coated. This was easy to do. It was easy to visually see because of the little specks of pepper and salt. The oil would also make each piece shiny. We wondered if the little bit of liquid would be enough, but it was plenty! Little Chef C was very quick to do this task so she could quickly wash her hands!
Little Chef Dad resumed his job and took the asparagus out to the grill to cook. He lined each one up perpendicular so they would not fall through the grill. Every minute he rotated them 1/4th the circumference. When the outside carmelizes it turns a dark color. That is when you need to turn. You do not want to over cook them.
They do not take long so if you are cooking protein these would go on at the end. Serve them warm!
Our Best Bites
1 pound asparagus
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
1 teaspoon minced or pressed garlic
1. Preheat oven to 425 degrees F.
2. Wash asparagus and then snap the woody ends (about 203 inches) off the bottom of each stem.
3. In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat.
4. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange the asparagus in a single layer on the baking sheet. Drizzle any remaining oil and vinegar mixture over the asparagus.
5. Roast for 10 minutes, turning once.