Raw fried asparagus with balsamic vinegar

By frying the asparagus raw, they retain more structure. Simple, but a tasty preparation. Fried asparagus have a completely different taste than when there cooked.

Creation by Erik van Loo, restaurant Parkheuvel**, Rotterdam, the Netherlands.

Makes 250g.

Raw fried asparagus with balsamic vinegar

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As needed:


balsamic vinegar

As needed:


salt and pepper

Preparation method

  • Peel the asparagus and cut into the desired shape.
  • Heat a little oil in a small pan. Gently fry the asparagus until they start to colour.
  • Deglaze with some drops of balsamic vinegar until they are slightly glazed.

Serving suggestions

  • As part of a starter with roasted veal or pastrami. 
  • In a starter with mozzarella and tomato.
  • Use in a composition with components of peas, salmon, and tomato.

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