I was really in the mood for red wine and beef.The taste of balsamic vinegar varies with each product. If the bitterness bothers you, try adding a little olive oil or a bit more honey. Recipe by suzuchin

I always make asparagus with butter and soy sauce, but wanted to add something a little more... so, I tried adding some Balsamic vinegar.-The key is the balsamic vinegar.-Turn the heat off as soon as you have added the soy sauce and Balsamic vinegar. Recipe by Suzupiyo

I made a side dish for breakfast with asparagus, which was on sale.If you have a non-stick pan, add butter before switching on the heat. If you are using an iron cast pan, add a little oil to the heated pan, add the asparagus and then the butter. This will prevent burning. For 2 servings. Recipe by Karupinetto

I make this when there's a BBQ. Asparagus is sweeter when grilled than when boiled.Grill the asparagus on medium heat, turning it as you go. It depends on the thickness of the asparagus, but it should take around 3-5 minutes. In the picture they are a little on the burnt side.Add as much garlic to the sauce as you like. For 2 servings. Recipe by Nanamama

I was able to grab some freshly picked asparagus from the organic farmer's market, so I immediately came up with this recipe. You can also check out my blog: innerharmonynutrition.jp (English available.)If you live in Japan, instead of almond butter, you can use peanut butter. If you want to make your own almond butter, add 2-3 cups of almonds to a food processor and process them patiently for about 13-20 minutes, until they become completely creamy like butter. For 4-6 servings. Recipe by Maxerbear

#GoldenApron23

This is a super simple side dish. Fresh asparagus and mushrooms with a fresh creamy lemon butter sauce. It goes with most entrees.

Experimenting with the circulator. This is a great way to cook asparagus very consistently, but you can definitely just steam or blanch the asparagus and make the sauce separately with very similar results.

MY FUSION VERSIONSIMPLE YET DELICOUS SIDE DISHLOVING IT.

I love the flavor of balsamic.There are no special tips since you just need to mix the ingredients together.The sauce itself may seem too rich and salty when you taste it, but once it's mixed with other ingredients, it'll be perfect.I like lighter flavors myself, so if you're the same, I think you'll enjoy this. Recipe by MeguBroaden

I made this for a party at home. It was a big hit, so I uploaded the recipe.If using sashimi grade scallops, cook rare. Recipe by EnjoyKitchen