A more wonderful asparagus recipe:
Rinse the asparagus briefly. Cut a good 1/3 of the asparagus ends into small pieces, peeling is unnecessary with fresh green asparagus. Then cut the spears in half lengthwise and cut diagonally about 5 cm long pieces.
Remove the peel from the shallot and garlic and chop very finely.
Heat the olive oil in a pan or possibly in a wok. Add the asparagus, season lightly with salt and roast for about five minutes, turning frequently. Halfway through roasting, add shallot and garlic. At the end, season the asparagus with the balsamic vinegar and freshly ground pepper.
One person: quarter ingredients, but use 2 tablespoons of olive oil for sautéing and 1 tablespoon of balsamic vinegar for seasoning (it evaporates on the spot!).
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