Asparagus With Balsamic Reduction

1. 1

   Heat vinegar in a medium saucepan over medium heat for 10 minutes. Add rosemary, sugar and black pepper and heat an additional 10 minutes. Add orange zest and cook until mixture reduces to about half (about 15 minutes).

2. 2

   Cut off the tough end of the asparagus spears and steam over medium heat in a large covered saute pan with the water until tender (about 10 minutes).

3. 3

   Remove asparagus from pan and place on a serving dish. Drizzle balsamic glaze over asparagus and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.