Roasted green asparagus in balsamico stock with salsa dip and roasted baguette

Name: Roasted green asparagus in balsamico stock with salsa dip and roasted baguette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Tomatoes; 2 small shallots; 5-6 Stem(s) Basil; 2 TABLESPOONS + 75 ml light balsamic vinegar; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Baguette roll; 1 kg green asparagus; 2-3 TABLESPOONS Honey

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Tomatoes
2 small shallots
5-6 Stem(s) Basil
2 TABLESPOONS + 75 ml light balsamic vinegar
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Baguette roll
1 kg green asparagus
2-3 TABLESPOONS Honey

Directions

1
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice shallots. Wash basil, shake dry and finely chop the leaves of 4 stems. Mix tomatoes, shallots, chopped basil, 2 tablespoons vinegar and 3 tablespoons oil and season with salt, pepper and a little sugar.
2
Cut the rolls into thin slices. Heat 2 tablespoons of oil in a large frying pan. Fry the slices of bread until golden brown, turning them over. Remove and drain on kitchen paper
3
Wash the asparagus, cut off the woody ends. Cut thick asparagus spears in half lengthwise. In the meantime heat 1 tbsp. oil in another large pan. Fry the asparagus in 2 portions for 5-8 minutes and season with salt
4
Remove asparagus from the pan and keep warm. Add 75 ml vinegar and honey to the pan and simmer for 3-5 minutes. Arrange asparagus spears and drizzle with salsa and balsamic reduction. Garnish with basil leaves. Serve with the roasted baguette slices