Balsamic Grilled Asparagus

A relishes her role as “management” and delights in delegating the task of drawing Disney characters to her daddy. Side note, I had no idea how good he was at drawing. His sister is a pretty fantastic artist, but it seems he also has this skill! I was super impressed!

Even T has started enjoying the sidewalk chalk, though I suspect she’s more into taking them out of the box and putting them back in. It’s messy, but I don’t mind a little extra work cleaning them up, if it means we get to be out in the fresh air!

So by now you know about my undying love for asparagus. I think it’s one of my favorite vegetables! First off, it’s healthy. Second, it tastes pretty darn good.

As a kid I generally steered clear of asparagus and I think that’s because I only ever had it steamed, which is still not my favorite way to eat it. If it’s too cold to grill, I usually roast my asparagus but my favorite way to prepare it will always be grilling.

This recipe came to be because one day I just started mixing things in with the asparagus before I gave it to J to put on the grill. Did you ever have those days, where you add various things together and randomly create a recipe?

It’s kind of like when you’re a kid and pull things out of the pantry to mix together into one big, disgusting hodge podge of stuff. Only as adults we generally have a better idea of what flavors work well together, so it often tastes good. That was certainly the case with the asparagus experiment (say that five times as fast as you can!).

I tasted it and it was pure magic. The flavors melded together so beautifully. This is now my go-to asparagus recipe because it comes together within a matter of minutes with delicious results. The great thing is, since J is not a fan of asparagus, I get it all to myself (outside of A’s no-thank-you bite since she’s currently doing her toddler thing with asparagus)!

You’ll notice that I don’t give measurements. That’s because I’ve always just seasoned these to taste and the results have consistently been excellent. I encourage you to eat these immediately after they come off of the grill, as the leftovers are just ok.

It’s rare that we ever even have leftovers because the results are so addictive that you can’t stop eating them. We usually put these directly onto the grill, but you can also grill these in a basket if you’d rather (I’ll bet this recipe is fantastic with mixed grilled veggies as well).

On the off chance that you do have leftovers, I encourage you to reheat them in the oven and top them with a fried egg, kind of like my Parmesan Roasted Asparagus with Fried Eggs. Great for breakfast, lunch or brinner!