I experimented with another recipe to finish off the last of the asparagus that I bought in bulk. And to be honest, this one may seem like the strangest way to use asparagus, but it turned out to be the best! This was such a killer combination of flavors. I will absolutely be making this again. I ate it on top of some toast and hummus, but it would be fantastic on its own as an elevated side dish. Definitely give this recipe a try.
- 1-2 teaspoons olive oil
- 12-15 asparagus spears
- 1 medium to large pear
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon dried thyme or 1/2 teaspoon fresh
- Prepare the asparagus by washing the spears, snapping the ends off, and cutting into 1-1.5 inch size pieces.
- Prepare the pear by cutting into 4 wedges, slicing out the core, cutting the wedges in half cross wise, and then cutting those half wedges into even sized strips.
- Heat the oil in a skillet over medium heat.
- Add the pear slices first since they take longer to cook. Cook in the oil about 2-3 minutes until they have released their juices in the pan.
- Add the asparagus at this point along with the salt and pepper. Cover the pan and cook for 1-2 minutes.
- Add the balsamic vinegar and thyme. Stir occasionally while the juices in the pan evaporate. Stop cooking once the juices reduce and are coating the pears and asparagus in a light glaze.
- Transfer to a serving dish or top it on some toast and hummus as I did.