Asparagus is the quintessential spring vegetable but is easy to find year-round. Balsamic mixed with chicken broth and cornstarch adds a sweet-and-sour flavor to this dish. Top with grilled, sliced chicken to make it a meal.
2 tablespoons balsamic vinegar
1 tablespoon cornstarch
1 tablespoon olive oil
2 cloves garlic, minced or thinly sliced
1 bunch green asparagus, trimmed, cut in half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup reduced-sodium chicken broth *
1/4 cup fresh basil leaves
1/2 cup cubed fresh mozzarella
In a small bowl combine vinegar and cornstarch. Set aside. Warm the olive oil in a medium skillet over medium-high heat. Add the garlic and cook 30 seconds until it becomes fragrant. Add the asparagus and cook 2-3 minutes until it begins to brown. Add salt and pepper.
Add the chicken stock and cover. Cook 3-4 minutes until the asparagus is crisp tender. Stir in the balsamic mixture and reduce the heat to low. Stir until a thick sauce forms. Off the heat stir in the mozzarella and basil. Serve immediately.
*Not all broth brands are gluten free, and have have long ingredient lists where gluten can be hiding. So double check the label or use my delicious simple chicken broth.
Nutritional Stats Per Serving (2 cups)
91 calories. 5 g protein, 8 g carbohydrates, 4 g fat (1 g saturated), mg cholesterol, 3 g fiber, 372 mg sodium.