GRILLED ASPARAGUS WITH BALSAMIC SYRUP

Steps:

• In a small saucepan bring the vinegar to a simmer over medium heat.
• Reduce the heat until just a few bubbles break through the surface.
• Add the smashed garlic.
• Cook at a slow simmer until about 1/4 cup of vinegar remains (about 20 minutes).
• If you cook too quickly or it reduces too much, it will turn bitter rather than sweet.
• Remove the sauce pan from the heat and let cool to room temperature (The syrup will continue to thicken as it cools).
• Heat grill to medium heat.
• Remove and discard all tough, woody ends from the asparagus spears.
• Wash and pat dry.
• Lightly coat the asparagus with the Hot Pepper Oil.
• Season evenly with the salt and pepper.
• Brush the cooking grate clean.
• Lay the asparagus perpendicular to the bars on the grate.
• Grill over direct medium heat with the lid closed as much as possible, until lightly charred and crisp-tender, 4-6 minutes, rolling the spears a couple of times and swapping their positions as needed for even cooking.
• Arrange the asparagus on a platter or individual plates.
• Remove the garlic from the syrup.
• If the syrup is stiff, warm it briefly over medium heat.
• Drizzle some of the syrup over the spears (you may not need all of it.).
• Season with more salt, if desired.
• Serve warm or at room temperature.