Roasted Green Asparagus

Ingredients

• 1 kg green asparagus
• 3 tbsp Rapeseed oil
• 2 tbsp walnut oil
• Salt
• 100 g bresaola
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the green asparagus and peel the lower third with an asparagus peeler, removing the woody ends generously.

2. 2.

   Trim the tips of the asparagus and cut the stalks at a steep angle into pieces about 5 cm long.

3. 3.

   Heat rapeseed oil in a large non‑stick pan. Cook the asparagus pieces over medium heat, stirring occasionally, until tender yet firm, about 8–10 minutes.

4. 4.

   Reduce the heat, carefully pour out the cooking oil, then add walnut oil to the roasted green asparagus. Season lightly with salt, stir once more and arrange on a plate with the bresaola. Sprinkle freshly ground pepper over the dish before serving.