Summary

Ingredients

• 750 g asparaus, white
• salt
• sugar
• 1 teaspoon butter
• 2 orange (s)
• Pepper, whiter
• 1 tablespoon vinegar (sherry vinegar), old
• 2 tablespoon oil (rapeseed oil), cold-pressed
• 1 tablespoon oil (hazelnut oil), cold-pressed
• 125 g rocket
• 60 g meat, Bündner or air-dried ham

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Instructions

1. Peel the asparagus and cut diagonally into pieces approx. 3 cm long. Bring the water to the boil, add salt, a pinch of sugar and butter. Cook the asparagus in it until firm to the bite.
2. Squeeze out 1 orange, mix the orange juice with salt, pepper, a pinch of sugar and the sherry vinegar. Stir in the rapeseed oil and hazelnut oil with the whisk.
3. Remove the asparagus from the stock and drain. Beat 2 tablespoons of the stock into the marinade, mix in the asparagus.
4. Wash the rocket, pat dry or spin dry and remove the coarse stalks if necessary.
5. Peel the remaining orange, removing the white skin with it. Fillet the orange, catching the juice and adding it to the asparagus. Remove the asparagus from the marinade, arrange on four plates with the rocket and orange fillets and drizzle with the marinade. Cut the Bündner meat (very thin) or the ham into strips and pour over them.
6. This goes well with baguette and a glass of white wine, e.g., a Chardonnay or a Cortese from Piedmont.