Caramelized Asparagus with Rocket Salad


35m
Preparation/cooking time: ca. 35m

Servings
For 4 people


Nutritional Information

Contains 331 Kcal, 8g Protein, 26g Carbohydrates, 20g Fat


Ingredients

  • 1 organic orange, use grated zest, all of the juice
  • 2 tbsp. water
  • a little pepper
  • 2 tbsp. red wine vinegar
  • 4 tbsp. olive oil
  • salt and pepper to taste
  • 50 g rucola (rocket)
  • 60 g blue cheese (e.g. St. Agur), cut into pieces
  • 30 g pine nuts, roasted
  • 75 g sugar
  • 0.5 tsp. salt
  • 500 g white asparagus, peeled, cut in half lengthways and across

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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 peel, 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 another 10 mins. or so, uncovered.
  • 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.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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