Slow-Cooked Asparagus with Balsamic Reduction

This is asparagus at its most succulent and beautiful! The key to this technique is cooking over low heat so the vegetables develop plenty of flavor as they get tender. The beauty of this recipe is that there's very little prep—you don't even need to pick up a knife—and you set the pan on the back burner while the asparagus cooks very gently with little babysitting.

Let your vegetables determine how long they need to cook: You'll see them turn vivid green as they cooks, and be sure to sample one or two stalks to be sure they're cooked to your liking. This makes four generous portions, but you’ll be surprised how fast it disappears!


2 pounds thick asparagus
1 tablespoon extra virgin olive oil
sea salt and freshly ground black pepper, to taste
2 tablespoons balsamic vinegar

Snap the tough, woody ends (which you can save for stock) from each asparagus spear.

Heat oil in a heavy skillet over medium-low heat. Add asparagus, salt and pepper, tossing to coat. It's okay if you've got a couple of layers of asparagus in the pan. Cook 20-25 minutes, or until tender, stirring very occasionally so the vegetables cook evenly. Transfer to a platter, and keep warm.

Turn the heat up to medium-high. Add vinegar to the pan, scraping the pan to loosen any browned bits. Cook 1-2 minutes, or until vinegar is syrupy. Drizzle over asparagus.

Serves 4

Prep time: 5 minutes

Cook time: 25 minutes

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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