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.
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Ingredients
|
4 |
|
asparagus |
|
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.