Ciao Bella Cooking

Ciao Bella Cooking

This recipe is made with just four simple ingredients and is the perfect elevated side dish for any meal. Snappy, yet tender asparagus is quickly steamed, then sauteed and carmelized in balsamic vinegar, soy, and butter sauce. This is the only asparagus recipe you will ever need.

Table of Contents

• Video recipe
• Ingredients
• cookwear and utensils
• Simple Steps
• Tips and Notes
• How to properly snap asparagus
• How to sautée

How This Recipe Came To Be

Three years ago, my best friend and I decided to host a last-minute dinner get-together with a few friends. With the small amount of time we had between when we sent the text and when our friends would be joining us, a trip to the grocery store was not an option. However, there were a few ingredients we were able to scrounge around the house for. I found some steak in the freezer, half a box of arugula in the fridge, and some potatoes in a small straw bin tucked away in the garage. Perfect.

I dressed the arugula, whipped up the mashed potatoes, and began searing the steak when our friends were on their way. With 15 minutes until our friends arrived, my best friend came to me and proclaimed that our steak must have sauce, and that he knew the perfect recipe. A homemade zip sauce with butter, Worcestershire, soy sauce, and garlic. He quickly set to making the sauce as I finished up the steak. Our dinner was a massive success, but the star of the show? The sauce on the steak.

I dreamed about this sauce for many weeks after, wondering when I would make it next. One day, I was going through my fridge and found a pack of asparagus that needed to be used. I figured it would be the perfect opportunity to use the sauce. I began with the butter, and out of the corner of my eye, I saw a bottle of balsamic vinegar on my counter and decided to add it to the sauce. I tasted and from there, slashed the Worcestershire. I sautéed my asparagus in the sauce, and my new creation was complete. It was the best vegetable I had ever eaten. I had each of my family members try it, and it was a smashing success.

I have found that picky and non-picky eaters alike can enjoy this recipe because of the simplicity in the flavors and textures that come together to please a diverse variety of palates. Three years later, I’m still being asked to make my asparagus for every holiday, gathering, and potluck. I know this recipe will be just as smashing for you as it has been for me!

ingredients

Irish Butter– The most important ingredient in butter-based recipe is a good-quality butter. This dish is all about the butter, which means the type of butter you choose is crucial in determining the taste and texture of this dish. Irish butter has a higher fat content than American butter, around 82% as opposed 80%, which makes the sauce richer and savory. Of course, you can absolutely use normal butter; however, the taste won’t be as good.

Soy Sauce– Almost as straightforward as ingredients come. All sodium is my preference because of its deep, rich, full flavor, but I’ve found that light or reduced sodium soy sauce works just as well, just slightly less flavorful. It all depends on your preference for salt!

Balsamic Vinegar– Sweet and acidic, perfect for cutting through the saltiness in the soy sauce and richness of the butter. Any balsamic vinegar works with this dish, but make sure you’re not using balsamic reduction or glaze.

Water– In this dish, a tablespoon of water is all you need. It’s not for the sauce but to make sure the asparagus gets fully cooked with steam under the lid, aka, we’re steaming it.

Salt and Pepper– I have found that salt isn’t always necessary in this recipe, as the soy sauce has plenty of sodium. Salt and Pepper to taste!

Avocado oil– Just a tablespoon to make sure the butter doesn’t burn. We don’t want to add too much and make the dish greasy.

Cookware and Utensils

• Skillet– preferably a stainless steel pan, but any pan works, large enough to fit all the asparagus with some extra space.
• Cutting Board
• Chefs Knife
• large mixing utensil– I like using a large wooden spoon or tongs but really if it can mix and toss, it works!

How to properly Snap Asparagus

Asparagus is a very special vegetable that requires just a little bit of TLC before you can get to cooking. At the bottom of every asparagus is a “woody” base that is fibrous, tough, and unpleasant to eat. It is very important to cut or snap this part of the vegetable off before you start cooking. For any beginners in the house, don’t worry, here’s a simple “How to” video below!

How to snap asparagus tutorial

How to Sautee

What is sautéing? Sauteing is a fast, dry-heat cooking method using fat in a hot pan, where food is cut into small, uniform pieces and continuously tossed or stirred (“jumped”) to cook evenly and quickly, developing flavor and texture without steaming.

Sautéing may seem intimidating at first, but once you learn the technique and get in some practice, it’s a piece of cake. I have attached a simple tutorial below!

Sautéing Tutorial

Simple Steps

Step 1. Prepare the asparagus by snapping off the ends. If using medium asparagus, slice each piece in half. If you’re using thin asparagus, skip this step.

Step 2. Melt butter and avocado oil in a skillet and let them come to a bubble on medium high heat.

Step 3. Add the asparagus to the pan with a tablespoon of water. Add the lid and let the asparagus steam for 3-4 minutes or until it turns a bright green color. This step is crucial because it ensures the spears are perfectly tender and evenly cooked through before tossing them in the sauce.

Step 4. Remove the lid and then soy sauce and balsamic to the pan. Sauté the asparagus in the pan until the butter, soy, and balsamic combine into one smooth, silky sauce, about 3-4 minutes.

Step 5. Serve immediately and enjoy!

Video Recipe and Instructions

Video Recipe Link

Tips and Notes

• Serving Accompaniments
  • Proteins
    • Steak- Especially filet or a lower-fat steak, the sweet and salty richness from the sauce is a perfect pairing
    • Seared chicken breast- Neutral enough to let the asparagus shine, but still soaks up the sauce beautifully.
  • Starches
    • Mashed potatoes- The balsamic butter drizzle on potatoes is chef’s kiss.
    • Basmati rice- A quick and easy pairing that soaks up all the flavor of the fabulous asparagus
  • Fresh Add-Ons
    • Lemon Arugula Salad- Cuts through the richness of the butter and potential protein.
    • Caprese Salad- A bright, cold side to balance the warm, savory asparagus.
• Substitutions
  • Gluten-Free Soy Sauce– For all of the gluten-freaks out there, yes, you can make this recipe with Gluten-Free Soy Sauce.
  • Regular butter– Yes, you may absolutely use regular American butter. I have tried it with both and found it to be delicious, Irish butter just takes it to the next level!
  • Asparagus size– I have experimented with all sizes of asparagus and found that only medium to thin asparagus works. Don’t use large or thick!
• Storage
  • Store in the fridge for 2-3 days maximum in an airtight container for maximum freshness.

Asparagus in a Balsamic Soy Butter Sauce