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I love to go to the Santa Monica Open Air Market which is one of my favorites here in beautiful Southern California. I’m obsessed with all the organic fruits and vegetables that are available year round!
Please take the time a read the health benefits of this versatile vegetable!
This is an easy recipe to make, just fire up your indoor grill!


2 bunches of Asparagus (12 to 14 stalk per bunch)
2  tablespoons extra-virgin olive oil
1  teaspoon kosher salt
1  teaspoon cracked pepper
Reduced balsamic glaze or syrup


1 (16.9-fluid-ounce) bottle balsamic vinegar
Pour the whole bottle into a small saucepan and bring to a boil over high heat. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms a syrup like consistency, about 15 to 20 minutes. Be careful not to thicken too much, or you will end up with a thick black goop. To test, use a wooden spoon: if the syrup coats the back of the spoon, it is ready to remove from the heat. Let it cool to room temperature before you store it in the refrigerator. I use a needle-nose plastic bottle to store my gaze after it has cooled. It will last up to 2 months in the refrigerator.
If you do not want to make your own glaze or syrup, most super markets carry it!


Gently bend the asparagus at the bottom and it will snap off naturally at the tough end. Trim with a knife at the breaking point. Rinse and dry completely.

Spread the asparagus out on a baking pan. Drizzle with the olive oil. Using your hands, mix well to coat the asparagus with the oil. Sprinkle salt and  pepper over the top.
Heat an indoor grill pan on high heat for 5 minutes to get it super hot!
Grill over high heat for 2 to 3 minutes or to desired tenderness!
Place the asparagus on a platter and drizzle balsamic glaze over and a bit of extra virgin oil!

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