Asparagus and Balsamic Sauce

Asparagus and Balsamic Sauce

This sauce compliments most meals – but you will be the one getting all the compliments if you follow this recipe.

Author: Chef Alison Barshak
Prep time: 15 minutes
Cooking time:
Total time: 15 minutes


  • 1/3 cup Balsamic vinegar
  • 1 tablespoon heavy cream
  • 3 tablespoons butter (unsalted) cubed
  • 12 stalks asparagus, cut off woody ends
  • Water to cover asparagus during cooking as needed
  • Water with ice, to cover asparagus after done cooking as needed


Balsamic Sauce
  1. Pour balsamic vinegar into a pot and bring to a simmer. Reduce it by 1/3.
  2. Add heavy cream. Bring to a boil then remove from heat.
  3. Whisk in Plugrá Butter a little at a time to thicken sauce. Add salt and pepper to taste.
To keep warm: keep on top of stove or put into thermos. Note: If the sauce sits on the stove it will continue to thicken.  If it gets too thick, add a little warm water - not hot or cold water.


  1. Bring water to boil. Add salt to the water,  then add asparagus for ten seconds.
  2. Take asparagus out of boiling water and put it into an ice bath to stop the cooking process. Asparagus should be totally submerged in the ice bath.
  3. Drain the asparagus and set aside.
To reheat: Put a pot of water on and bring to boil, then turn down to simmer. Add butter and asparagus. Do not leave asparagus in for more than 30 seconds. Note: Do not put the cooked asparagus in the oven or it will dry out. To serve, plate asparagus and top with balsamic sauce.