Asparagus Orange Salad

(serves 4)

• 750 g white asparagus

• 2 tbsp pine nuts

• 2 organic oranges

• 1 tsp maple syrup

• 2 tbsp white wine vinegar

• 1 pinch of cayenne pepper

• 1 tbsp thistle oil (safflower seed oil)

• 1 tbsp olive oil

• 50 g young spinach

• 1 tbsp butter (20 g)

• 2 tsp sugar

• 60 g Serrano ham (in wafer-thin slices)

• salt

• pepper

1. Wash the asparagus and peel carefully with a peeler. Generously remove woody ends. Remove asparagus tips and cut the stem at an angle in slices of about 3 cm long. 2. In a frying pan stir the pine kernels until golden brown. Remove from the heat and let cool in a small bowl. 3. Cut the first orange in half and press the juice out. Mix the juice in a salad bowl with salt, pepper, maple syrup, vinegar and cayenne pepper. Add the thistle and olive oil, and using the whisk beat the dressing until well combined. 4. Wash the spinach thoroughly in cold water several times and then drain well in a sieve. 5. Wash the second orange and dry it. Use a peeler to thinly peel off the zest and cut the zest into very fine strips. 6. Remove the orange slices from the rest of the skin, so that all the white is removed. Cut the fruit pulp in halves or quarters, and put into a small bowl.

7. Melt the butter in a large pan and sauté the asparagus slices at low heat for 5 minutes, stirring occasionally. 8. Sprinkle the sugar and orange peel over the asparagus and let them lightly caramelize. Constantly stirring, cook for 5 minutes. Season with salt, pepper and allow to cool slightly. 9. Cut ham in finger-wide strips. Mix loosely with lukewarm asparagus, orange pulp and spinach under the salad dressing. Sprinkle the asparagus salad with pine nuts and serve.

Source: http://eatsmarter.de/rezepte/spargel-orangen-salat