Grilled Asparagus with Balsamic Reduction, Pine Nuts, and Parmesan Recipe
This simple and elegant grilled asparagus recipe features tender asparagus spears charred to perfection on the grill and finished with a luscious homemade balsamic reduction, toasted pine nuts, and freshly grated parmesan cheese. Perfect as a flavorful side dish for any meal, it balances savory, tangy, and nutty elements in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Balsamic Reduction
- ¾ cup balsamic vinegar
- 1 tablespoon sugar or honey (optional)
For the Asparagus
- 1 pound asparagus, trimmed
- 1 tablespoon extra-virgin olive oil, plus more for serving
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
For Garnish
- ⅓ cup balsamic reduction (prepared as above)
- ¼ cup pine nuts, toasted
- Freshly grated parmesan cheese
Instructions
- Make the Balsamic Reduction: In a small saucepan over medium heat, combine the balsamic vinegar and sugar or honey if using. Bring the mixture to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the liquid thickens and coats the back of a spoon, about 15 minutes. Remove from heat and let cool; it will continue to thicken. Store refrigerated in an airtight container for up to 2 weeks.
- Prepare the Grill: Heat a grill or grill pan over high heat to get it very hot, ensuring a nice char on the asparagus.
- Toss the Asparagus: In a mixing bowl, toss the trimmed asparagus with 1 tablespoon of extra-virgin olive oil, sea salt, and freshly cracked black pepper, ensuring each spear is evenly coated.
- Grill the Asparagus: Place the asparagus spears directly on the hot grill or grill pan. Cook for 3 to 4 minutes per side, turning carefully, until the asparagus is tender and has grill marks but still retains a slight crunch.
- Assemble and Serve: Transfer the grilled asparagus to a serving platter. Drizzle generously with the balsamic reduction and a little extra olive oil. Sprinkle toasted pine nuts over the top followed by a liberal amount of freshly grated parmesan cheese. Serve warm to best enjoy the contrasting textures and flavors.
Notes
- The balsamic reduction can be prepared in advance and stored refrigerated for up to 2 weeks.
- Use fresh, firm asparagus for the best grilling results and crisp-tender texture.
- To toast pine nuts, cook them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes. Watch carefully to avoid burning.
- If you do not have a grill or grill pan, asparagus can be roasted in the oven at 425°F for 12-15 minutes as a substitute.
- Adjust seasoning to taste; a pinch more salt or freshly ground black pepper can enhance the flavor.
