Asperges de Catherine

Accompaniment recipe rich in flavors featuring olive oil with Provence herbs , dark maple and bourbon balsamic vinegar and fresh Parmesan


  • 1 bunch of fresh asparagus
  • Fresh Parmesan to taste
  • Olive oil with Provence herbs to taste
  • Dark balsamic vinegar Maple and bourbon to taste


  1. Bake the asparagus in the oven, on a 325 ° F baking sheet or in a pan, over medium heat, with a generous amount of olive oil with herbs from Provence. Be careful not to overcook the asparagus! They must remain very crunchy!
  2. When serving, add the fresh Parmesan and a drizzle of olive oil with Provence herbs and a net of Dark balsamic vinegar Maple and bourbon .


This recipe is a creation of the epicurean Catherine, collaborator of Olives et Gourmandises.

RecettesRecettes huiles d'olive et vinaigres balsamiques

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