- 150g green asparagus
- 75g cherry tomatoes
- 1 tablespoon of olive oil
- 2 tablespoons of dark balsamic vinegar
Wash the asparagus and cherry tomatoes. Peel the bottom of the green asparagus and cut the tomatoes into halves. Heat the olive oil in a non-stick pan and add the asparagus. Grill the asparagus with a little salt until it gets slightly brown, then add the tomatoes. Deglaze with the balsamic vinegar and add a pinch of sugar. Season to taste with pepper and salt. Enjoy this with some freshly-baked bread.