November 23
Having bought a bunch of green asparagus from the market, I thought of this one recipe (in French) that I saw online. Although the recipe used white asparagus, it worked just as well with green ones.
The method is simple. After snapping off the tough, woody part of the asparagus, and cleaning the stalk, cook it in a pan with some oil. Once cooked (I had to do mine in two batches), add in a little balsamic vinegar, some sugar, and a hint of salt. Then serve with some parmesan cheese.
We had it that night with some parsley mashed potatoes. Delicious!
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