For a super easy, elegant appetizer, or even a side dish...

Toss some tender asparagus spears in a large bowl with some olive oil, salt and pepper. Grill the asparagus on your barbecue, drizzle with a balsamic reduction (see recipe below from an earlier culinary tip) and sprinkle with freshly grated parmagian cheese.

Get yourself a good-sized bottle of decent quality balsamic vinegar (this is where Costco comes in handy). Pour the whole bottle into a heavy bottomed saucepan and set on simmer. Stir frequently - this will take about half an hour to 40 minutes to reduce and really watch the last ten minutes or so -- it goes quickly at the end. You want to stir constantly at this point to avoid scorching it. You are looking for something the consistency of molasses.

Cool to room temperature before using. This will keep for close to a year in a jar in the fridge. I keep mine in a squeeze bottle for quick use.

By the way, resist the temptation to lean over the pot and take a sniff while it is cooking. I did that once and almost knocked myself out from the fumes. Also, make sure that the jar is labeled. It looks remarkably like hot fudge sauce and you will have a very upset person on your hands if they go in and dump a bunch on their ice cream.

--- © Chef Raven

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