Peel the asparagus and cut into 3-5 cm long pieces depending on the thickness. Fry them in a pan with a tablespoon of olive oil for a few minutes until al dente. Just before the end of the cooking time, add the sugar. Put everything in a bowl and let cool down a bit. Add the remaining oil, balsamic vinegar, pepper, salt and a squeezed clove of garlic. Mix and season again. Finally, pull in the quartered tomatoes and the chopped basil. Goes well with grilled lamb.
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