Summary

Ingredients

• 1 kg asparagus, white
• 3 tablespoon butter
• Cardamom, 2 capsules it, peeled and the contents ground in a mortar (alternatively cardamom powder - dose carefully)
• 0.5 teaspoon ½ salt
• 1 teaspoon sugar
• 2 bay leaves, fresh if possible
• 4 tablespoon thyme, finely chopped
• 4 tablespoon mint, finely chopped
• 1 small orange (s), the grated zest it
• some chilli from the spice mill (alternatively chilli powder), if necessary
• Lemon juice
• pepper from the grinder

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Instructions

1. Peel the asparagus and cut into 3-4 cm long pieces - cut thick sticks in half.
2. Fry the asparagus pieces in the melted butter with sugar and let them caramelize. Lightly squeeze the bay leaves and add the salt. Depending on the desired consistency, fry for about 10 minutes over medium heat until the asparagus gets a little color (I don`t like it that crunchy and prefer to fry a few minutes longer).
3. Add the orange zest and herbs. Just continue frying briefly in the closed pan and season with salt, sugar, freshly ground pepper and - if you like - some chilli and lemon juice if you like.
4. The recipe is enough for 2 people as a main course, if you serve it with air-dried ham, smoked salmon, fish or roast meat or as a small starter for 3 - 4 people.
5. Tips: If you want to change the taste a bit, you can also fry the spring onions (about 3 pieces) and / or add the orange fillets (I would only make one of the two) - then the taste experience is no longer quite as pure - but It fits very well.
6. You can be generous when it comes to herbs, even if the amount given sounds like a lot. If you like it more subtle, you can be more careful with it.
7. If you don`t like mint, you can also use rosemary instead, which also goes very well with the orange aroma.