Marinated green asparagus

Ingredients for 4 servings:

• 2 bunch asparagus, green
• 100 ml balsamic vinegar
• 100 ml olive oil
• 1 tbsp thyme, fresh or dried
• 1 tbsp honey
• 1 tsp salt, coarse
• 1 clove(s) garlic, squeezed

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

A lovely starter or summer side dish. French recipe.

Trim the green asparagus, trim the bottom ends, and cook in salted water until al dente. While the asparagus is cooking, mix the vinegar, oil, honey, thyme, and crushed garlic into a marinade. Don’t add the salt yet. Drain the asparagus, pour the marinade over it, and let it sit for at least 2 hours. It tastes best the next day. I sprinkle the coarse salt on top just before serving, which creates a nice crunch.