Summary

Ingredients

• 1 head radicchio
• 500 g asparaus ( )
• 1 package almond (s), grated
• 1 pinch (s) sugar
• 1 pinch (s) salt and pepper
• 0.5 teaspoon ½ mustard
• 100 ml orange juice
• Herbs, frozen or fresh
• Balsamic vinegar, white
• 200 ml water
• Olive oil or rapeseed oil

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Instructions

1. Clean the radicchio and put it in a salad bowl or place it decoratively on a plate (if it serves as a starter).
2. Now prepare the dressing. Put sugar, salt, pepper and mustard in a small mug. Beat well with the orange juice until the sugar is dissolved (does not make the dressing sweet, it just rounds off the taste). Add vinegar, water and herbs and stir.
3. Peel the asparagus well (no fibers should remain on it because it will not be cooked), simply cut off the woody ends. Now cut into slices approx. 3 mm wide (as if you were slicing a baguette at an angle). Lightly fry the small pieces in a little oil. After about 2 minutes add the flaked almonds. Try every now and then. When the asparagus is softer, but still has a slight bite, it is done.
4. Spread the still warm asparagus with almond over the radicchio, pour the dressing over it.