Sautéed vegetables with asparagus and balsamic vinegar
* 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 StepCut 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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