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Colorful and Tasty

     So last time I told you about cucumber soup and said I was going to triple the recipe the next time I made it.  Well...I had planned to do just that, however; I went to the farmers market, went crazy and bought a ridiculous amount of cucumbers, therefore; I will be making quadruple the amount. 🤣

     You know what one of the best things is about fresh produce?  The colors!  The more colorful the dish, the more nutritious.

     This recipe is full of flavor.  Do not let the fact that good balsamic vinegar is expensive stop you from making this fabulous side dish, below the recipe is a method of taking cheap balsamic vinegar and turning it into what has more of the taste of a higher quality vinegar.  


Balsamic Strawberry Asparagus
serves 6

  • 1 pound asparagus, ends trimmed
  • 1 Tbs olive oil
  • 1 cup balsamic vinegar*
  • about 20 medium strawberries, sliced
  • 10 basil leaves, chopped
  • salt and pepper to taste
  1. Preheat oven to 400° F.
  2. Place asparagus on a baking sheet and drizzle with olive oil. You can line the sheet with foil if you want.
  3. Roast the asparagus just until tender, about 8-10 minutes.
  4. Divide the asparagus among the plates and top with the sliced strawberries, basil, salt and pepper.
  5. Use a spoon and drizzle each serving of asparagus with the balsamic syrup.
   
   48 calories per serving.

   *How to make a balsamic reduction:
     1 cup balsamic vinegar-you don't have to use the expensive kind!

  1. Put vinegar in a saucepan and bring to a boil.  Reduce heat and keep it a strong simmer until reduce by one-third and vinegar coats a spoon.
  2. Remove from heat, allow to cool.  It will thicken as it cools.  If it is too thick, add a little vinegar, put back on the heat and stir until incorporated.  If it isn't thick enough, put back on burner and heat a little more.
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"Nothing tastes as good as healthy feels!"
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