Asparagus, balsamic reduction & tilapia.

This meal was light and great. This could be the best way I’ve cooked asparagus to date (which is only like my 3rd time). Baking it was awesome! It gave it a light toasty outside with a soft flavorful inside. So yummy even on its own. The balsamic reduction was wonderful and worked well when mixed with the fish and lemon. I cooked the fish the same way as I did for the curry styley because it’s super simple, clean and tastes awesome. Just like the first time I cooked fish this way, and just like the asparagus, it tasted great by itself. Add a little pepper and lemon and wow! I had to half the asparagus recipe because its all the asparagus I had but I could have eaten the full amount no problemo. I give this dish two big fat kiss’s **, yum nom nom.

Asparagus, Balsamic Reduction & Tilapia

Makes 2 servings. Recipe found (and halved) at Cooking with Michele.

Ingredients
1/2 cup balsamic vinegar (cheaper kind is totally fine)
1 T. turbinado sugar, blended into a fine powder
1/2 T. soy sauce, low sodium
3/4 lb. (13 oz.) fresh asparagus
1 T. extra virgin olive oil
sea salt
cooking spray
4 nice pieces of tilapia or other white fish
fresh cracked black pepper
1 lemon
Preparation

Preheat oven to 400 degrees. Wash asparagus and cut off woody ends. Line baking pan with foil and put in asparagus with a couple glugs of olive oil and a salt to taste, mix to coat. Then lay asparagus next to each other in a row without overlapping, set aside till oven is heated. In a small sauce pan bring vinegar, sugar and soy sauce to a boil then reduce heat to low and simmer for about 20 minutes to reduce sauce to a syrup consistency. While simmering put asparagus into oven and bake for about 15-20 minutes. Before its done the sauce will be done so you can take off heat and set aside. Once asparagus is taken out of oven set oven to broil and preheat it for about 5 minutes. In another baking dish coat with cooking spray and place rinsed fish into pan without overlapping. Brush with olive oil and sprinkle with sea salt. Toss in oven and broil for about 7 minutes. Remove fish and plate, add a couple thin slices of lemon and fresh cracked pepper. Stack equal portions of asparagus on top and drizzle with sauce and serve.

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