Caramelized asparagus with rocket salad

Total: 35 Min. | Active: 35 Min.
vegetarian, gluten-free
Nutritional value / people: 331 kcal
, Fat: 20 g
, Carbohydrate: 26 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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75 g sugar
2 tbsp water
1 organic orange, use grated zest, all of the juice
2 tbsp water
500 g white asparagus, peeled, cut in half lengthwise and crosswise
½ tsp salt
a little pepper


2 tbsp red wine vinegar
4 tbsp olive oil
salt and pepper to taste
50 g rocket
60 g blue cheese (e.g. St. Agur), in pieces
30 g pine nuts, toasted
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How it's done

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To make the caramel, boil the sugar and water in a pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a pale brown caramel has formed. Remove the pan from the hob, add the orange zest, juice and water, dissolve the caramel over a medium heat. Add the asparagus, season, cover and simmer over a medium heat for approx. 5 mins., remove the lid and simmer for a further 10 mins.


Combine the vinegar and oil, season.

Stir in the rocket, plate up. Top with the cheese and sprinkle with pine nuts. Serve the asparagus alongside.


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