Fried Asparagus with Spring Onions, Orange Zest and Yogurt Dip

Ingredients

• 250 g natural yogurt
• 4 tbsp crème fraîche
• 3 tbsp orange juice
• 1 tsp orange zest
• 0.5 untreated lime (juice)
• 1 tsp lime zest
• 4 Spring Onions
• Salt
• ground pepper
• 500 g white asparagus
• 500 g Green Asparagus
• 2 tbsp olive oil
• Sea salt
• 2 tbsp orange zest

Instructions

1. 1.

   Whisk the yogurt with crème fraîche, orange juice and zest, lime juice and zest. Wash, trim and slice the spring onions into thin rings; add half to the yogurt sauce and season with salt and pepper. Spoon the sauce into small bowls and chill.

2. 2.

   Peel the lower third of the green asparagus, peel the white asparagus completely, cut off the woody ends and halve the thicker spears lengthwise.

3. 3.

   Heat oil in a large non‑stick pan and sauté the asparagus spears over medium heat until browned all around; season lightly with salt. Reduce heat and cook for another 3–4 minutes. Remove from heat and let rest briefly.

4. 4.

   Arrange the asparagus on a plate, drizzle with orange sauce, sprinkle coarse sea salt, and garnish with orange zest and remaining spring onions before serving.