 |
| Boston, MA |
I wanted to take some time with the windows open and the breeze pouring through the share a quick but yummy side dish I made recently.
If you check out my last post, you can get more of an idea as to why I have been slightly MIA from the blog world, and when you can expect me back in full swing!
One of my favorite veggies is asparagus. It has such great flavor and pairs well with so many different meals. I usually will just roast up a bunch of full spears with lots of salt, cracked black pepper and a little lemon juice drizzled on top. Sprinkle that with Parmesan cheese and we are totally in business.
I decided to try something a little different this weekend and I was quite pleased with the results.
I roughly chopped the asparagus and sauteed in a little bit of lemon olive oil (O brand), then tossed it all in honey and balsamic vinegar until a lovely glaze formed. I balanced the sweetness of the honey and the bite of the balsamic with just a dash of chili powder and some salt and pepper to taste.
The end result was tender and flavorful asparagus that paired beautiful with roasted red potatoes (recipe here) and a rotisserie chicken from the grocery store.
