Marinated asparagus

Name: Marinated asparagus
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Asparagus; 250 g young carrots; 7-10 Tbsp Salt; 1 Onion; 50 g Sugar; 1 TEASPOON colourful peppercorns; 50 ml Balsamic vinegar; 50 ml Red wine vinegar; 1 Pot of basil; 4 TABLESPOONS Hazelnut oil; 8 Grissini bars; 50 g Parma ham; 2 TABLESPOONS Pine nuts; 7-10 Tbsp Lemon and basil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Asparagus
250 g young carrots
7-10 Tbsp Salt
1 Onion
50 g Sugar
1 TEASPOON colourful peppercorns
50 ml Balsamic vinegar
50 ml Red wine vinegar
1 Pot of basil
4 TABLESPOONS Hazelnut oil
8 Grissini bars
50 g Parma ham
2 TABLESPOONS Pine nuts
7-10 Tbsp Lemon and basil

Directions

1
Peel the asparagus, cut off the woody ends. Peel and wash the carrots. Cook vegetables in boiling salted water for about 15 minutes, drain. Keep 1/8 litre stock. In the meantime peel and chop the onion.
2
Melt the sugar until golden brown. Add onion and peppercorns. Cook with vinegar and vegetable water for about 2 minutes. Wash and chop the basil. Add oil and basil to the vinegar and pour hot over the vegetables.
3
Cover and leave to stand for approx. 30 minutes. In the meantime wrap Grissini with ham. Roast pine nuts until golden brown. Pour over the vegetables before serving. Serve garnished with lemon and basil.