Asparagus Orange Salad

Ingredients

• 750 g white asparagus
• 2 tbsp pine nuts
• 2 organic oranges
• Salt
• Pepper
• 1 tsp maple syrup
• 2 tbsp white wine vinegar
• a pinch cayenne pepper
• 1 tbsp Sunflower oil
• 1 tbsp Olive Oil
• 50 g young spinach
• 20 g yogurt butter (1 tbsp)
• 2 tsp sugar
• 60 g Serrano ham (very thin slices)

Instructions

1. 1.

   Wash the asparagus and carefully peel it with an asparagus peeler. Remove the woody ends generously. Cut off the tips and slice the stalks diagonally into about 3 cm long pieces.

2. 2.

   Roast the pine nuts in a non‑stick pan over medium heat, stirring until golden brown. Remove and let cool in a small bowl.

3. 3.

   Cut one orange in half and juice it. In a salad bowl whisk together the juice with salt, pepper, maple syrup, vinegar and cayenne pepper. Whisk the sunflower and olive oil into the dressing.

4. 4.

   Wash the spinach thoroughly in cold water several times and then drain well in a sieve.

5. 5.

   Wash the second orange and dry‑rub it. Use an asparagus peeler to thinly peel the zest and cut into very fine strips.

6. 6.

   Remove all white membranes from the orange so that only the flesh remains. Cut the fruit segments between the membranes and place them in a small bowl.

7. 7.

   Melt butter in a large pan and steam the asparagus pieces over low heat, stirring occasionally for 5 minutes.

8. 8.

   Sprinkle sugar and orange zest over the asparagus and let it lightly caramelize. Continue cooking with stirring for another 5 minutes. Season with salt and pepper and allow to cool slightly.

9. 9.

   Slice the Serrano ham into finger‑wide strips. Combine the warm asparagus, orange segments and spinach loosely with the salad dressing. Sprinkle the salad with pine nuts and serve.