Asparagus salad with arugula

Ingredients for 4 servings:

• 750 g asparagus, white
• Salt
• Sugar
• 1 tsp butter
• 2 oranges
• Pepper, white
• 1 tbsp vinegar (sherry vinegar), old
• 2 tbsp oil (rapeseed oil), cold squeezed
• 1 tbsp oil (hazelnut oil), cold squeezed
• 125 g arugula
• 60 g meat, Bündner or air-dried ham

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the asparagus and cut diagonally into approximately 3 cm long pieces. Bring water to a boil, add salt, a pinch of sugar, and butter. Cook the asparagus until al dente. Squeeze 1 orange, mix the orange juice with salt, pepper, a pinch of sugar, and the sherry vinegar. Whisk in the rapeseed oil and hazelnut oil. Remove the asparagus from the liquid and let it drain. Whisk 2 tablespoons of the liquid into the marinade and mix with the asparagus. Wash the arugula, pat it dry or spin it dry, and remove any coarse stems. Peel the remaining orange, removing the white pith. Fillet the orange, reserving the juice, and add it to the asparagus. Remove the asparagus from the marinade, arrange on four plates with the arugula and orange segments, and drizzle with the marinade. Cut the Bündner Fleisch (very thinly) or ham into strips and arrange on top. This goes well with baguette and a glass of white wine, such as a Chardonnay or a Cortese from Piedmont.