ABCs [Asparagus, Balsamic, Capers & sugar]

Doug Wendling

Serves 2

1 bunch asparagus

2 tablespoons balsamic vinegar

1 tablespoons capers, drained

1 teaspoon granulated sugar

Prepare asparagus by holding bottoms and breaking at ‘tender’ spot. Put in steamer basket. Sprinkle asparagus with Accent. Put 1 quart water in pot and bring to boil. Put steamer basket on pot and steam for 7 minutes. Remove asparagus and insert into small pot of ice water. Let soak to stop cooking, for about 2 minutes.

Remove asparagus to paper towels. Roll in paper towels to remove excess water. In the meantime, put balsamic vinegar in skillet over medium-high heat. Bring to simmer; insert asparagus. Sauté for about 2 minutes, turning asparagus frequently. Add capers and sugar; sauté for another 2 -3 minutes until fork tender. Remove to serving platter and pour remaining balsamic mixture over asparagus.

Serve hot.