Summary

Ingredients

• 300 g chicken liver (s)
• 500 g asparaus, reen
• salt and pepper
• sugar
• 3 tablespoon balsamic vinegar, lighter
• 1 orange (s), juice and peel, untreated
• 3 tablespoon olive oil
• 2 tablespoon pine nuts
• 200 g cherry tomato (s)
• Flour for dusting
• 2 tablespoon butter
• Basil, fresh

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Instructions

1. Wash the asparagus and cut off the end pieces. Peel the asparagus stalks in the lower third and cut into bite-sized pieces. Cook in salted water with a pinch of sugar for 6 - 8 minutes.
2. For the vinaigrette, mix together vinegar, salt, pepper, orange peel and juice. Stir in olive oil.
3. Roast the pine nuts in a pan until golden brown and leave to cool. Wash tomatoes and cut in half.
4. Drain the asparagus, mix with the vinaigrette and tomatoes. Let it steep briefly.
5. Wash the chicken livers, remove the skins. Cut into bite-sized pieces and dust with flour. Fry in hot butter over medium heat for 5 - 6 minutes. Season with salt and pepper.
6. Wash and roughly chop the basil leaves.
7. Season the asparagus salad to taste and serve in small bowls. Spread the chicken livers on top and sprinkle with pine nuts and basil.
8. A crispy baguette tastes good with it.