Asparagus With Fresh Salsa And Balsamic Reduction - cooking recipe

Ingredients

500 g tomatoes, deseeded and diced
2 small onions, finely diced
5-6 stalks basil, chopped
75 ml balsamic vinegar + 2 tbsp
6 tbsp light olive oil
1 None baguette, sliced
1 kg asparagus
2-3 tbsp honey

Preparation

For the salsa, mix the tomatoes, onions, basil, 2 tbsp vinegar and 3 tbsp oil together. Heat tbsp oil in a large frying pan and toast the bread until golden brown on both sides.
For the asparagus, remove the woody ends and slice in half lengthways. Heat 1 tbsp oil in a frying pan and saute the asparagus for 5-8 minutes, season and remove.
For the balsamic reduction, add 1/3 cup balsamic vinegar and honey to the frying pan and simmer for 3-5 minutes. Serve the asparagus, topped with salsa, drizzled with balsamic reduction and bread on the side.