📖 Instructions

1. First, prep your asparagus! Snap off the woody ends—you'll know it's the right place when it naturally breaks. Wash them thoroughly and pat them dry. I find paper towels are the best; they really soak up that excess moisture.
2. Next, get your balsamic reduction started. In a small saucepan, pour in 1/2 cup of balsamic vinegar. Bring it to a simmer over medium-low heat. Let it bubble gently until it reduces by about half—it'll get nice and syrupy, almost like a glaze. This takes approximately 10-15 minutes, so keep an eye on it and stir occasionally. Don't let it burn!
3. Now, the star of the show: the asparagus! Heat a tablespoon of olive oil in a large skillet over medium heat. Once it shimmers, add your asparagus spears. Spread them out in a single layer so they cook evenly. If you overcrowd the pan, they'll steam rather than sauté. Aim for 5-7 minutes of sautéing, tossing occasionally, until they're bright green and tender-crisp. You don't want mushy asparagus!
4. Once the asparagus is cooked, gently remove it from the pan and set it aside on a plate. Don't wash your pan!
5. Now, it's time to bring it all together. Return the pan to the heat (medium-low). Add a teaspoon of butter to the pan and swirl to coat. Now very gently add the cooked asparagus to the pan, toasting it slightly in the remaining oil.
6. Finally, drizzle that gorgeous balsamic reduction over the asparagus. Toss it gently to coat every single delicious spear. I like to add a tiny pinch of salt and freshly ground black pepper at this point—but that's just me. Taste and adjust seasoning to your liking.
7. Serve immediately. I love this simple dish paired with grilled chicken or fish, or even just a crusty piece of bread for dipping into that amazing balsamic reduction. Enjoy!