Asparagus with olive oil and vinegar
Ingredients
Fresh asparagus not much thick (any amount)
Extra-virgin olive oil to taste
White vinegar at to taste
Black pepper in powder to taste
Salt to taste
Preparation
Tie the asparagus in equal groups, using a thin and clean string. Cook in water and salt for maximum 15 to 20 minutes, so as to avoid being too soft. Remove from the fire and take the strings off. Put it in a plate or container where the asparagus can be placed in whole. Sprinkle with pepper, olive oil, vinegar and, finally, salt.
