Summary

Ingredients

• 450 g asparaus, reen
• 2 ½ tablespoon olive oil
• 1 teaspoon crema di balsamic vinegar
• 1 teaspoon honey

Print Recipe Pin Recipe

Instructions

1. Wash the asparagus, cut or break off the woody ends and dry off.
2. Heat 2 tablespoons of olive oil in the pan. Spread the asparagus in the pan so that the bars touch the bottom of the pan. Fry the asparagus over medium heat (5/6 of 9) for approx. 15 - 20 minutes until al dente, turning constantly.
3. In the meantime, mix honey with balsamic vinegar and the remaining olive oil to a glaze.
4. When the asparagus is almost done, use a pastry brush to brush the sticks with the glaze on all sides. The asparagus is ready when it is fully cooked and the tips are lightly caramelized.
5. The amount of glaze depends on the desired taste intensity.
6. Tastes particularly good with beef fillet or ham.