Roasted white asparagus with strawberries, caramelized hazelnuts and a balsamic reduction

Method

Preheat oven to 220 ºC. Mix peeled asparagus with olive oil on a baking tray and season with herb salt. Roast the asparagus in the oven for 10 to 12 minutes until the asparagus is tender and slightly browned around the edges.

Mix the balsamic vinegar with the sugar in a small sauce pan and reduce on low heat until a thick consistency is reached. In the meantime chop the hazelnuts and roast in a small pan with the coconut palm syrup. Cut the strawberries and place them aside.

To serve, place the roasted asparagus on a plate, top with the strawberries, hazelnuts and drizzle with the balsamic reduction. Finish off with a little mint.

Ingredients

• 500 g white asparagus, peeled
• 3 tbs Rapunzel olive oil Crete P.G.I. cold pressed
• 1 tsp Rapunzel herb salt
• 50 g Rapunzel hazelnuts
• 1 tbs Rapunzel coconut palm syrup
• 100 g strawberries cut in slices

Balsamico Reduktion

• 4 tbs Rapunzel Aceto Balsamico di Modena I.G.P. (Rustico)
• 1 tbs Rapunzel Cristallino raw cane sugar

To serve:

• ½ bunch of mint leaves, roughly chopped