Fried asparagus with an oriental touch

Ingredients for 2 servings:

• 1 kg asparagus, white
• 3 tbsp butter
• Cardamom, 2 pods, peeled and ground (alternatively cardamom powder – measure carefully)
• ½ tsp salt
• 1 tsp sugar
• 2 bay leaves, preferably fresh
• 4 tbsp thyme, finely chopped
• 4 tbsp mint, finely chopped
• 1 small orange(s), grated peel
• some chili from the spice mill (alternatively chili powder), if needed
• lemon juice
• Pepper from the mill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

sounds unusual and tastes that way too

Peel the asparagus and cut into 3-4 cm long pieces, halving any thick stalks. Fry the asparagus pieces in melted butter with sugar until caramelized. Add the bay leaves, lightly pressed, and the salt. Depending on the desired consistency, fry for about 10 minutes over medium heat until the asparagus takes on a little color (I don’t like it quite as crunchy and prefer to fry for a few minutes longer). Add the orange zest and herbs. Continue frying briefly in a covered pan and season with salt, sugar, freshly ground pepper, and—if desired—a little chili and lemon juice, if desired. This recipe serves 2 people as a main course when served with air-dried ham, smoked salmon, fish, or pan-fried meat, or as a small appetizer for 3-4 people. Tips: If you want to change the flavor a bit, you can also sauté spring onions (about 3) and/or add the orange segments (I would only use one of the two) – then the flavor experience won’t be quite as pure, but it works very well. Feel free to be generous with the herbs, even if the quantity seems a lot. If you prefer a more subtle flavor, you can be more careful. If you don’t like mint, you can also use rosemary instead, which also goes very well with the orange flavor.