Asparagus with Strawberry Balsamic Coulis
A year or so ago we spent Passover, the Jewish holiday commemorating the Jewish exodus from Egypt, with a large group of family and friends. We were asked to bring asparagus, which has always been a favorite with this crowd. This year I wanted to do something to jazz things up. I came up with this recipe for Asparagus with Strawberry Balsamic Coulis and it was a big hit (except for the woman with the severe strawberry allergy, but we didn’t let her near this).
I’ve always thought coulis was such a fancy word, reserved for hoity-toity restaurants. However, when I looked it up, it is the perfect description of this recipe. A coulis is defined by Merriam-Webster as being “a thick sauce made with pureed vegetable or fruit and often used as a garnish”. That’s exactly what this is!
What’s nice about this recipe is that it is very simple and easy and travels well, if needed, to a Passover Seder or Easter dinner at someone else’s house. It is also very pretty and adds some spring-like color to the table. Of course you don’t have to save this recipe for a special occasion; you can serve this any night of the week.
- 4 cups coarsely chopped strawberries with stems removed (I used fresh but you could probably use frozen, thawed strawberries)
- ½ cup balsamic vinegar
- 1 pound asparagus
- Add the strawberries and balsamic vinegar to a medium pot.
- Heat on medium while stirring and bring to a boil.
- Reduce heat to a simmer, stirring occasionally, until the sauce has thickened.
- This whole process takes 20-25 minutes.
- While the sauce is cooking, wash the asparagus and snap off the woody bottom parts.
- Steam the asparagus using your favorite method until they are bright green. I put them in a dish with an inch of water, loosely cover the container, and pop them in the microwave for 1-2 minutes.
- When ready to serve, place the asparagus on a serving plate, lined up all nicely and evenly (depending on how severe your OCD is).
- Ladle the strawberry balsamic coulis across the top and serve warm.
- You can also serve the coulis in a bowl on the side and let people serve themselves.
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