Grilled Asparagus With Balsamic Syrup

Recipe by Nimz_
READY IN: 30mins




  • In a small saucepan bring the vinegar to a simmer over medium heat.
  • Reduce the heat until just a few bubbles break through the surface.
  • Add the smashed garlic.
  • Cook at a slow simmer until about 1/4 cup of vinegar remains (about 20 minutes).
  • If you cook too quickly or it reduces too much, it will turn bitter rather than sweet.
  • Remove the sauce pan from the heat and let cool to room temperature (The syrup will continue to thicken as it cools).
  • Heat grill to medium heat.
  • Remove and discard all tough, woody ends from the asparagus spears.
  • Wash and pat dry.
  • Lightly coat the asparagus with the Hot Pepper Oil.
  • Season evenly with the salt and pepper.
  • Brush the cooking grate clean.
  • Lay the asparagus perpendicular to the bars on the grate.
  • Grill over direct medium heat with the lid closed as much as possible, until lightly charred and crisp-tender, 4-6 minutes, rolling the spears a couple of times and swapping their positions as needed for even cooking.
  • Arrange the asparagus on a platter or individual plates.
  • Remove the garlic from the syrup.
  • If the syrup is stiff, warm it briefly over medium heat.
  • Drizzle some of the syrup over the spears (you may not need all of it.).
  • Season with more salt, if desired.
  • Serve warm or at room temperature.