3tablespoonsmild single varietal EVOO or a neutral oil of your choice
Steam the asparagus until just tender.
Combine the garlic, oils, salt, and soy sauce in a small bowl. Place the asparagus on a flat dish and dress with the oil mixture. Cover tightly and refrigerate or leave out to cool.
Combine the balsamic and ginger in a small saucepan and bring to a low boil. Cook uncovered over medium heat for five to ten minutes, or until the balsamic is reduced by about half. Remove from heat and stir in sugar or honey. Set aside.
To serve, arrange the asparagus on a platter and spoon the vinegar mixture over it.
You can substitute F. Oliver’s Heady Garlic EVOO for the oil and garlic in the marinade and use F. Oliver’s Honey Ginger Balsamic instead of a white balsamic and fresh ginger.