4 garlic cloves
4 tea spoons of extra virgin olive oil
Salt and pepper
Balsamic Vinegar of Modena Mazzetti l’Originale One leaf
Wash the asparagus and cut the harder part of the stalk.
Cut the soft part of the asparagus in two halves lengthwise, while the harder part left into strips.
Cook the strips and the halves asparagus separately in different non-stick pans where you already browned garlic in extra virgin olive oil. When the asparagus will be ready season them with salt and pepper.
Put the asparagus strips in the middle of the dish and the other asparagus around them.
Dress with Balsamic Vinegar of Modena Mazzetti l’Originale One Leaf and serve warm.