Balsamic – asparagus with croutons

Ingredients for 4 servings:

• 1 kg asparagus, green
• some butter
• some lemon juice, freshly squeezed
• 2 slices white bread, without crust, diced
• 2 tbsp olive oil
• salt and pepper
• Sugar
• 3 tbsp Balsamic vinegar of Modena
• 6 tbsp olive oil
• 2 tbsp freshly chopped herbs (e.g. chives, parsley, dill, basil)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

appetizer

For the asparagus, bring enough water to a boil in a large pot with a little butter, 1 teaspoon of salt, 1 teaspoon of sugar, and a little lemon juice. Meanwhile, peel the bottom third of the asparagus and trim off any woody ends. Add the asparagus to the boiling water and cook for 10-15 minutes (depending on the thickness of the asparagus). Meanwhile, heat the olive oil in a non-stick frying pan and fry the white bread cubes until golden brown on all sides. Season lightly with salt and pepper, and then drain on kitchen paper. Mix together a dressing from the balsamic vinegar, olive oil, and fresh herbs and season with salt, pepper, and sugar. Once the asparagus is cooked, divide it between the plates, drizzle with the dressing, and garnish with the croutons. This is a starter for four, but it’s also suitable as a main course for two.