Summary

Ingredients

• 500 g asparaus
• 100 g rocket
• 0.5 ½ mango (s)
• 120 g asparaus, wild (to taste)
• 30 g pine nuts

For the vinaigrette:

• 150 ml orange juice, freshly squeezed
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar, white
• 6 tablespoon rapeseed oil
• 1 teaspoon mustard, medium hot
• Salt and pepper, freshly ground

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Instructions

1. Reduce the orange juice by half over a gentle heat and then let it cool. Peel the asparagus, cut off the heads and set aside. Simmer the asparagus spears in water with a little sugar and salt, depending on their thickness, for about 10 minutes, then add the heads, after another 5 minutes test whether the asparagus is cooked, it should still have a bite. Strain, chill in cold water and cut into bite-sized pieces. Wash the rocket and spin dry. Peel the mango, cut the flesh from the core and dice. Cut off the woody ends of the wild asparagus, cook the asparagus in the asparagus water for 2 minutes, then strain and place in ice water for a minute. Roast the pine nuts until golden brown without fat. Mix the orange reduction with the other ingredients for the vinaigrette and season the vinaigrette to taste. Arrange the rocket on plates, place the asparagus and mango cubes on top and arrange the wild asparagus as a bundle on the plate. Scatter pine nuts over the top and drizzle with the vinaigrette. Freshly baked, lukewarm white bread goes well with it.