for 4 person

Asparagus

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

Salad

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

How it's done

Asparagus

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.

Salad

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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