Simple Grilled Asparagus - Vegan

This is really more a post to show off a new product I found at Kroger.   It's called "Monari Federzoni Apple Glaze" -- basically bottled vinegar reduction (in this case, apple cider reduction, but they make a balsamic reduction as well).  If you've ever ordered something at a restaurant drizzled with the lusciousness that is a balsamic vinegar reduction, and wondered how exactly you could make it, I can tell you!

Basically, you pour about 1/2 cup of the balsamic into a small sauce pan, bring to a boil, turn down the heat to simmer, and let it reduce down until it's thick and syrupy.  You MUST watch it carefully toward the end as after a certain point, it seems to go poof! and you are left with a nasty, sticky mess to soak out overnight in the bottom of your pan.

I make reductions a lot because it's a simple way to dress up simple grilled meat, fish and vegetables, plus it's full of flavor, low-calorie and fat free!  But, it does take time, and uses a whole lot of vinegar!  So, as I was wandering the vinegar isle of my local Kroger recently, I was intrigued by this little bottle of goodness.  It's pricey, over $8, but considering how much vinegar it would take to make a whole bottle of glaze, I think it's worth it.

So, back to the asparagus.  Buy some stalks that look pretty, and have "tight" tops that are not mushy looking at all.  Wash, then hold one stalk at either end, bend the stalky cut end toward you, and it should break at the natural point, so the woody base can be trashed, leaving you with a nice tender stalk.  Do that with all of them, or use one as your guide and just chop through the rest, at about the same point.

Coat the stalks lightly with grapeseed oil, salt and pepper.  Heat your grill on high.  Place asparagus on the grates, perpendicular so you don't lose any stalks between the grates, and immediately turn the heat to low.  Close lid and leave on for about 5 minutes.  Bottom side should be lightly charred.  Kind of roll the stalks around, flip them, and leave on for one minute more.  Remove to a clean plate and immediately drizzle with the Apple Glaze, tossing to coat well.  

I think the asparagus is best served at room temperature, but then I could eat the whole amount pictured above in one sitting as my dinner and be supremely happy!