Tender, but not overcooked asparagus is often a fine art. In these recipe, we steam the asparagus lightly before sautéing it with red wine vinegar. The final touch is chopped pine nuts sprinkled on top. Just a little goes a long way.

  • Prep Time
  • 5 min
  • Cook Time
  • 10 min

1 bunch of asparagus
1 tablespoon olive oil
1/2 tablespoon red wine vinegar
Salt and pepper
Chopped pine nuts

How to Make It:

Cut the ends of the asparagus stems and steam the spears for about 3 minutes.

Once the asparagus has steamed, over medium heat, heat the olive oil. Add the red wine vinegar and asparagus and sauté for about 2 minutes. When the asparagus starts to brown slightly it’s ready. Season it with salt and pepper and topped with chopped nuts.


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