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Sautéed Asparagus and Pears

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.