I am on a mission to get my kids to like asparagus. You see, I planted my very first asparagus patch, and when I can finally harvest the spears next season (you have to wait for 1 to 2 years for the plant to get established first), they will definitely be making a regular appearance on our spring dinner table!
Now, similar to homegrown tomatoes, homegrown asparagus is light years above the store-bought stuff. However, even if you can’t grow your own, you’ll still love any asparagus you can get in this new braised asparagus recipe…and so will your family!
Since my 12-year-old is especially disgusted by asparagus, my goal here was to completely disguise it so that it did not look at all like typical spears, and to also include some flavors that she could not resist. So, I sliced them thin (in my food processor) and added one of her favorites…bacon! Bacon makes everything better, right? And, while I’d like to say she scarfed this one down with a smile on her face, she did at least eat three bites without totally gagging—that is progress, and I will take it, people! The rest of my family loved it though, so this one is a keeper in my book.
A Tactic for Picky Eaters
One of my favorite tactics with picky eaters is to make new foods in different ways until you find a winner. That was precisely what I was hoping to do with this dish, and I was happy about the tiny bit of progress! In fact, I think I’ll try this one again soon and add some freshly grated parmesan cheese on top (another favorite of hers). One thing that is for sure, I will not give up easily on my younger daughter and asparagus anytime soon—poor thing, LOL.
Braised Asparagus
Ingredients
- 1 bunch asparagus (trimmed)
- 1 large shallot (or 2 small, trimmed and peeled)
- 2 slices bacon (diced, plus extra for garnish (optional))
- 1/2 cup water
- 1 tablespoon balsamic vinegar
- salt (to taste)
- black pepper (to taste)
Instructions
- Fit a food processor with a slicing blade and feed the asparagus and shallot through the feed tube until they are thinly sliced.
- Heat a skillet (with a tight-fitting lid) over medium heat and add the bacon pieces. Cook until brown and crispy, while stirring, 4 to 5 minutes.
- Add the asparagus and shallot to the skillet, cook for another minute while stirring, and then pour in the water and balsamic vinegar. Cover with the lid and let steam for about 2 minutes. Take off the cover and let cook for another minute until the liquid is mostly absorbed and the asparagus is tender when pierced with a fork. Serve warm and season with salt and pepper to taste.
Have you ever tried grilled (or broiled, in winter) asparagus? Basically everyone I know who’s tried it has fallen in love with it, including my kids and my little sister who used to hate asparagus. Drizzle the asparagus with olive oil and sprinkle on a bit of kosher salt. Grill (or broil) about 10 minutes, until well browned. The slightly-charred tips are the best!
White asparagus is so much better than green but I don’t know if you can get it in the states. Here in Germany, asparagus season is the best part of spring! So many delicious recipes