I like to do a lot of cooking in the over because I don't love standing over anything, but I feel asparagus really turns out best on the stove-top. Here is an easy way I love to cook my asparagus that turns out everytime.
Rinse the asparagus in a colander and pat dry.
Trim the ends: Hold one spear near the base and gently bend it until it naturally snaps. Use that snapped piece as a guide to trim the rest to the same length.
Heat the oil in a skillet over medium heat.
Add the asparagus and cook for about 5 minutes, tossing every 2–3 minutes.
Season with salt and pepper, then continue cooking for another 3–5 minutes, tossing occasionally, until the asparagus reaches your preferred tenderness.
Reduce the heat to low and let the pan cool for about 30 seconds.
Add the balsamic vinegar, toss to coat, and cook for 1–2 minutes more.
Taste and adjust the salt, pepper, or vinegar as needed.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.