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Asparagus in oil

Difficulty: Easy Doses: for 4 people

2kg of asparagus, possibly of the same size, 

½ litre of white wine vinegar

10 bay leaves, 

1 chili pepper cut into small pieces, 

1 teaspoon of salt, 

2 litres of extra virgin olive oil


Preserving food in oil and vinegar, and vegetables in particular, makes it possible to keep it fresh also beyond its season. The patina that the oil forms on the surface of the asparagus keeps the tastes and aromas of this vegetable, particularly appreciated by the regional cuisine, unaltered. 

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