Summary

Ingredients

• 250 g asparaus, reen
• 1 medium fennel bulb (s)
• 2 orange (s)
• 1 small apple, sour, optional
• 3 spring onion (s)
• 100 g feta cheese
• 2 tablespoon oil, possibly 3 , e.g., hazelnut kernel oil or walnut oil
• 3 tablespoon vinegar (Condimento Bianco)
• 3 tablespoon orange juice
• some pepper, freshly ground
• a bit salt
• 2 tablespoon oil, neutral, for frying
• 1 tablespoon sugar

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Instructions

1. Clean the asparagus, peel the bottom end, cut into bite-sized pieces and fry in a little oil until it is firm to the bite. Season with a little salt and at the end lightly caramelize with 1 tablespoon sugar. Let the asparagus cool down.
2. Peel and fillet the oranges over a bowl, collecting the juice. Leave about 3 - 4 tablespoons of juice in the bowl and gradually mix the fruits and vegetables with them as soon as they are finished.
3. Clean the fennel bulb, quarter it, remove the coarse stalk and cut or slice the fennel into thin strips. Pluck the fennel green from the stems. Cut the spring onions diagonally into pieces. If you like, you can add a small, tart apple in pieces.
4. Mix in the cooled asparagus and dress the salad with oil, vinegar, pepper and salt. Let it steep a little, season again to taste and crumble the feta over it.
5. With a little bread a small dish for 2 - 3 people or as a starter.