600-800 grams of asparagus
Balsamico vine vinegar
Preparation: stem ends of asparagus are cut off if necessary and boiled in salty water for 3-8 minutes. Washed later on in cold, running water, then strained. When asparagus are dry, they are sprinkled over with oil and grilled, putting on grill when it is heated up to high temperature, while cooking for 3-4 minutes in medium temperature from each side until asparagus become soft and easily separable. They are served hot, slightly sprinkled over with Balsamico vine vinegar, although they will be tasty when cooled off till indoor temperature. Asparagus can be prepared 24 hours prior to grilling.