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.
There’s nothing like seasonal vegetables for making tasty, healthy food. And now that spring is he…
Kids in the kitchen? Of course! Here’s a simple recipe you can make with your little terrors. So, …
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges Character Olive …
Place the kebab, pepper salad and vinaigrette on a corn tortilla and wrap it with care.
This purée may be served cold or hot, as a snack with on bread or as dip.
Place mixed ingredients on a dish and sprinkle with grated cheese and finely chopped parsley.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.