Griddled Asparagus

Decrease (or demolish) off the woody ends from the asparagus. Boil the spears in a extensive pan of salted water for 3 minutes. Drain, then drop the spears into ice-chilly water to halt the cooking and living the colour. Pat the asparagus dry.

Oil the spears lightly. Ward off a extensive solid-iron griddle over a excessive heat unless it’s very hot, then arrange the spears on it in a single layer. (That you just would possibly merely maintain to griddle the asparagus in two batches.) Decrease the warmth to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for just a few more minutes, or unless the spears are at ease to the point of a knife and lightly gilded.

Switch the asparagus to a serving platter and sprinkle on just a few drops of balsamic vinegar. Wait on whereas silent hot, even though the spears would perhaps also model very real at room temperature.