Summary

Ingredients

• 2 bunches asparagus, green
• 100 ml balsamic vinegar
• 100 ml olive oil
• 1 tablespoon thyme, fresh or dried
• 1 tablespoon honey
• 1 teaspoon salt, coarse
• 1 clove garlic, pressed

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Instructions

1. Clean the green asparagus, cut off the lower ends and cook in salted water until firm to the bite. While the asparagus is cooking, stir a marinade from the vinegar, oil, honey, thyme and the pressed garlic. Do not add the salt yet.
2. Drain the asparagus and pour the marinade over it and let it steep for at least 2 hours. It tastes best the next day.
3. I sprinkle the coarse salt over it just before serving, then you have a nice crunch effect.