Balsamic – Asparagus with Croutons
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, green
- some butter
- some lemon juice, freshly squeezed
- 2 slices white bread, without crust, diced
- 2 tablespoon olive oil
- salt and pepper
- sugar
- 3 tablespoon Aceto balsamico di modena
- 6 tablespoon olive oil
- 2 tablespoon herbs, freshly chopped (e.g. chives, parsley, dill, basil)
Print Recipe
Pin Recipe Instructions
- For the asparagus, bring enough water with a little butter, 1 teaspoon salt, 1 teaspoon sugar and a little lemon juice to the boil in a large saucepan. Meanwhile, peel the lower third of the asparagus and cut off the woody ends. Put the asparagus in the boiling water and cook for 10-15 minutes (depending on the thickness of the asparagus).
- In the meantime, heat the olive oil in a coated frying pan and fry the white bread cubes all around until golden brown, season lightly with salt and pepper and then drain on kitchen paper.
- Mix the balsamic vinegar, olive oil and the fresh herbs into a dressing and season with salt, pepper and sugar.
- When the asparagus is done, spread it on the plates, drizzle with the dressing and garnish with the croutons.
- A starter for 4, but is also suitable as a main course for 2.
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