These agrodolce vegetables are so quick and easy to make!
A great side dish, to compliment your roast. Light and refreshing but full of flavours.
INGREDIENTS
2 bunches of asparagus, cut into smaller pieces and the woody part removed
1 cup green peas
1 tbsp honey
2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
Salt
Pinenuts, toasted
Basil leaves
METHOD
In a bowl, add honey, balsamic vinegar, olive oil and with a whisk, combine the ingredients until well emulsified.
Season to taste and set aside.
Bring a pot of salted water to a boil and blanch the peas and asparagus for 30 seconds.
Meanwhile, preheat a frying pan where you will transfer the drained veggies.
Over medium heat, pour 3/4 of the dressing into the frying pan.
Cook for 2 minutes, stirring the vegetables occasionally.
Transfer the cooked vegetables to a serving plate.
Top them with the remaining dressing and finish off the dish with some basil leaves and toasted pinenuts.
Davide
