Grilled Green Asparagus with Orange-Pistachio Salsa

Ingredients

• 2 red onions
• 45 g pistachios (3 tbsp)
• 1 orange
• 1 Lime
• 2 Tomatoes
• Salt
• Pepper
• 3 tbsp olive oil
• 4 spears green asparagus
• 4 basil leaves
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   Peel and finely dice the onions.

2. 2.

   Hang a sieve over a pot of boiling water. Scatter the diced onions into the sieve and cook for 30 seconds. Remove the sieve from the water, let the onion dice cool down in cold water and drain well.

3. 3.

   Roughly chop the pistachios. Peel the orange with a knife, removing the white pith.

4. 4.

   Slice the orange and roughly chop it. Squeeze the lime.

5. 5.

   Wash, quarter and deseed the tomatoes, removing the stem ends. Finely dice the tomato flesh.

6. 6.

   Mix the onion dice, orange pieces, 1 tbsp of lime juice, salt, pepper and 2 tbsp of olive oil.

7. 7.

   Wash, shake dry and roughly chop the basil leaves. Mix the basil and pistachios in. Set the salsa aside.

8. 8.

   Wash the asparagus. Cut off the lower woody end of the asparagus spears. Peel the spears, if desired, in the lower third.

9. 9.

   Place 5 spears of asparagus next to each other on the work surface and fix them at 2 points with wooden skewers, this makes it easier to turn and ensures even browning.

10. 10.

    Heat a grill pan and brush the asparagus spears with the remaining olive oil.

11. 11.

    Grill the asparagus spears for 3-4 minutes per side until firm. Deglaze with vinegar, season with salt and pepper and serve with the salsa.