Roasted asparagus with black olives

Roasted asparagus with black olives

By
From
Nature
Serves
4
Prep
15 mins
Cooking time
15 mins
Photographer
Françoise Nicol

AD— You can just as easily deglaze with some leftover stock from a daube or the juice from a roast beef or chicken instead of the balsamic vinegar. This recipe takes only 30 minutes!

PN— Another simple way to eat asparagus when in season. It’s one of the richest vegetables in B-group vitamins, especially in folate (vitamin B9) which is often lacking in people’s diets. It provides plenty of fibre too.

Ingredients

Quantity Ingredient
2 bundles green asparagus
2 tablespoons olive oil
salt
5 tablespoons balsamic vinegar
2 tablespoons pitted black olives
20g parmesan
freshly ground black pepper

Method

  1. Peel 2 bundles of green asparagus, removing all the hard and fibrous part of the stems.
  2. Wash this asparagus, then cut the tips into 7 cm lengths and cut the rest of the stems in half lengthwise.
  3. Heat a large sauté pan with 2 tablespoons of olive oil, line up all the asparagus (tips and stems) side by side, salt very lightly and cook until tender, turning occasionally. Check when they’re done with the tip of a knife.
  4. Using a slotted spoon, place all the roasted asparagus spears in a serving dish.
  5. Pour 5 tablespoons of balsamic vinegar into the sauté pan and stir well, scraping the bottom with a spatula. Add 2 tablespoons of pitted black olives (Taggiasche or Nice), stir again and pour over the asparagus.
  6. With a vegetable peeler, shave 20 g of parmesan on top. Add several twists of freshly ground black pepper and serve immediately.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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