Megan Monday take 2: Side dish spotlight

I swear this isn't Groundhog day...I'm just sticking to my promise- a Megan Monday post all this week.

This recipe is a great side dish. When you're bored of salad and need a vegetable to spice up your side dish repertoire, make these. You can make this in the oven, but it really is the best on a grill.

I know it seems like I use balsamic vinegar a lot. Okay, okay, I do. But it has a ton of flavor; tangy and slightly sweet, plus it is like negative 97 calories. who doesn't love that?

Grilled Asparagus with Balsamic Vinegar
1 bunch asparagus
Large bowl of ice water
2 T olive oil
1 1/2 T balsamic vinegar
salt and pepper

Bring a large pot of water to a boil. Throw a big handful of salt in the water (This gives your food flavor from the inside out). Trim the ends off the asparagus and throw the green buddies in the water. Let boil about 3 minutes.
While it cooks, get a LARGE bowl of ICE water ready. When the asparagus is done, take them out of the hot water and put them in the ice bath. This is called BLANCHING. It keeps the vitamins and colors in your asparagus (you can do this to other green veggies- liek kale or green beans)
Heat up your outdoor grill.
Dry off the asparagus.
Pour olive oil and balsamic vinegar over the asparagus and toss with hands.
Grill until the asparagus gets those dark brown grill/char marks- turning every few minutes. This process takes about 7-10 minutes.
Place on a platter and sprinkle with sea salt and pepper.