Asparagus is marinated in a yummy combination of balsamic, red wine vinegar, shallot, extra-virgin olive oil and garlic in this recipe, before being fried until tender and served with the extra marinade as a dipping sauce. Perfect at a summer party.
- 500g asparagus
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 1 small shallot
- 1 garlic clove
- Salt and pepper
Mince the shallot and garlic clove. Whisk together the oil, balsamic, red wine vinegar, shallot, garlic, salt and pepper. Pour over the asparagus and toss to coat. Leave to sit while you heat the frying pan.
Preheat the frying pan to a medium heat. Take the asparagus from the marinade and fry for 5-8 minutes until tender, or until cooked to your liking. Serve with the remaining marinade.