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Sauté with Olive Oil and Salt

Perfect harmony between cold pressed, early harvest extra virgin olive oil and asparagus!

Wash the asparagus and cut the hard parts on the lower ends by 2-3 cm and peel the bottom 1/3 with the help of a vegetable peeler.

Chop asparagus into lengths of about 5 centimeters. Depending on the length of the spear, it can be divided into 2 or 3 equal parts. Depending on your preference during service, you can saute the spears in full length without chopping.

Simply drizzle with a little olive oil and turn occasionally, add some garlic and salt, and it is ready!

Exquisite alone

Cook for 5-6 minutes. Serve asparagus warm next to the main dish or add them in a pre-boiled pasta and mix. You will create the perfect macaroni sauce with asparagus and some parmesan cheese on. 

When you meet Parmesan

 

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