Roasted Asparagus with Black Olives
- 2 bunches green asparagus
- 2 tablespoons olive oil
- 5 tablespoons balsamic vinegar
- 2 tablespoons pitted black olives (Taggiasche or Niçois)
- 3/4 ounce Parmesan cheese (20 g)
Step 1: Asparagus
Peel the asparagus, removing the woody ends of the stems.
Wash this asparagus, then cut the tips into 2 3/4 inch (7 cm) lengths. Cut the rest of the stems in half lengthwise.
Heat the olive oil in a large sauté pan, and line up the asparagus (tips and stems) side by side. Season very lightly with salt, and cook until tender, turning occasionally.
Check for doneness with the tip of a knife.
Using a slotted spoon, place all the roasted asparagus spears in a serving dish.
Pour the balsamic vinegar into the sauté pan, and stir well, scraping the bottom of the pan with a spatula. Add the olives, and stir again. Pour this sauce over the asparagus.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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