Sautéed vegetables with asparagus and balsamic vinegar

30 min


30 persons




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BORGES - Verduras salteadas con espárragos al balsámico


  • ½ head of broccoli
  • 1 carrot
  • 1 aubergine
  • 1 courgette
  • ½ red pepper
  • 200 g fresh green asparagus
  • 1 onion
  • Borges extra-virgin olive oil
  • Borges Modena balsamic vinegar
  • Toasted sesame seeds
  • Salt and pepper

Step by step

  1. Step 1

    Cut the carrot, aubergine, courgette and red pepper into strips. Put by. Cut the broccoli into florets. Peel the green asparagus. Put the green asparagus and broccoli on a microwavable plate, cover and microwave for 2 minutes on full power.

    Fry the julienned onion, together with the carrot, red pepper and aubergine, in a frying pan with a good dash of olive oil and balsamic vinegar and a glass of water over a medium heat for about 5 minutes, until the water has evaporated and the vegetables are tender.

    Add the courgette, broccoli and green asparagus and fry over a medium-high heat, tossing the vegetables for about 3 minutes. Season with salt and pepper and top off with sesame seeds.

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