Balsamic-Glazed Asparagus with Feta Crumbles

A quick and easy side dish that catapults (already awesome) asparagus to the next level. I chose this flavor combination because I wanted a light and refreshing side dish to partner with my hearty cider-braised beef roast (next blog post down...). This was the perfect partner for the beef. You can also serve this winner with your favorite chicken and pork recipes. 

Note: If your balsamic is on the "tart" side, you can add a little brown sugar to the pan with the oil and butter. Just about 1/2 teaspoon. 

Balsamic-Glazed Asparagus with Feta Crumbles

1 tablespoon olive oil

1 tablespoon butter

2 tablespoons balsamic vinegar

1 pound asparagus (about 1 bunch), woody ends trimmed

Salt and freshly ground black pepper

1/4 cup crumbled feta cheese

Heat the oil and butter together in a large skillet over medium heat. Once the butter melts, add the vinegar. Add the asparagus and spread out as much as possible. Simmer for 5 to 7 minutes, until the asparagus is crisp-tender and bright green, turning the stalks frequently to coat them with vinegar. Season to taste with salt and pepper. Transfer to a serving platter and top with the feta cheese.

Serves 4-6