Balsamic Asparagus Spears with Roasted Capsicum

Serves 4
Preparation time 10 minutes
Cooking time 30 minutes


Tick off the ingredients as you buy them

  • 1 large red capsicum
  • Moro Frutal Extra Virgin Olive Oil, for dressing
  • 2 Tablespoons brown sugar
  • Moro Balsamic Vinegar of Modena
  • sea salt and freshly ground black pepper, to taste
  • 1 Bunch young asparagus, trimmed
  • 1 Cup water
  • 1 Tablespoon continental parsley leaves

Roast capsicum on a foil lined baking tray at 200°C for 30 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with Moro Extra Virgin Olive Oil until well coated and season.

Cook asparagus in water in a fry pan for 3-5 minutes until tender but still bright green. Drain and refresh in cold water. Dress asparagus with Moro Primero Extra Virgin Olive Oil and season.

Arrange asparagus on a serving platter and drizzle with Balsamic Glaze. Top with roasted capsicum, drizzle with Moro Frutal Extra Virgin Olive Oil and sprinkle with parsley.

Balsamic Glaze

1/4 cup Moro Balsamic Vinegar
2 tablespoons brown sugar

Heat Moro Balsamic Vinegar and brown sugar together until dissolved and allow to cool