The other day, a friend and I were sitting at the café in Queenstown Road station, savouring our coffees and lamenting vegetables. Yes, you read correctly. We were discussing our vegetable woes. As that ol’ CrossFit chestnut goes:
Eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar....
So, Greg Glassman said it. Your mum said it. It’s probably right. You need to eat your veg. However, what my friend and I were lamenting was the treatment that we give our veg. It’s often the last thing we cook when we’re preparing our meals and thus, we give it the least amount of TLC. We both agreed that by the time we get around to making the veg after cooking all of the other dishes, all we typically ended up doing was steaming it and eating it plain. Sad Face. To be honest, there have been many occasions where I’ve completely forgotten to cook any veg until the very last minute and ended up just throwing some raw spinach on to my plate and hoping for the best. I am currently hanging my head in shame.
Considering all of the great things veg does for you and your body, why do we treat it with such disrespect??!!
So for my recipe today, I wanted to start celebrating veg, Asparagus with Balsamic-Shallot Butter Sauce to be specific. This recipe doesn’t take much more time than just steaming the asparagus, but the results are SO much more impressive.
Asparagus with Balsamic-Shallot Butter Sauce
What you’ll need:
½ cup balsamic vinegar
2 large shallots, finely chopped
350 g asparagus (the thicker the better)
3 tablespoons butter
3 tablespoons water
½ tsp salt
Now get started:
- Combine vinegar and shallots in a small saucepan.
- Bring to a boil and let cook over medium heat until almost all of the vinegar has reduced, leaving about 1 tablespoon of liquid. This should take around 5 minutes.
- While the vinegar is reducing, put the asparagus, butter, water and salt in a skillet (make sure you have a lid for your chosen skillet first!).
- Cover and cook until the asparagus is just about tender (approx. 3 minutes), then uncover and cook until all of the liquid has evaporated, about 2 more minutes.
- Add the reduced balsamic-shallot mixture and toss to coat.
- Season with salt and pepper and serve alongside the other beautiful dishes you have created.