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Green asparagus à la Mediterranean

4 servings

  • 2 bunches of asparagus
  • 0.5 dl of olive oil
  • 2 tbsp of balsamic vinegar
  • 2 tbsp of red wine vinegar
  • black pepper from the mill
  • sea salt from the mill
  • a touch of dried parsley

Wash the asparagus thoroughly. Peel the asparagus from the bud down and remove the hard base. If the asparagus is thin and fresh, it does not have to be peeled.

Boil the water. Add olive oil on the bottom of the serving dish. Add the vinegars and sprinkle with spices.

Place the asparagus in the cooking basket with the buds facing up. Place in the boiling water. There must be enough water to cover the asparagus, but the buds remain upwards.

Boil thick asparagus for about 5 minutes, 2–3 minutes if the asparagus stalks are thin.

Lift out the cooking basket and strain for a while. Place the asparagus in a serving dish with spices and mix lightly.

Asparagus made this way is well suited as a side dish to grilled dishes. They can be enjoyed warm or in a salad after cooling in the refrigerator. If adding in a salad, add a little more red wine vinegar.

Recipe: Sanja Alisic, Sokerivaltakunta blog

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