Asparagus salad

Ingredients for 6 servings:

• 500 g asparagus, white, medium to thin
• 500 g asparagus, green, medium to thin
• 1 shallot(s), long
• 15 cherry tomatoes
• 100 ml orange juice
• 2 tbsp pine nuts
• 4 tbsp olive oil
• 1 tsp sugar
• ½ bunch arugula
• some olives, green, black or mixed
• ½ lemon peel, untreated
• Salt and pepper, black

Instructions

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

Mediterranean

Peel the asparagus as usual (white asparagus whole, green only at the bottom. Remove any woody ends). Cut diagonally into bite-sized pieces. If the stalks are thicker, halve them in half. Peel the shallot and dice very finely. Wash and halve the cherry tomatoes. Wash and dry the arugula. Grate the yellow part of the zest from the lemon half and chop finely if necessary. Juice the lemon half. In a large, high-sided pan, first toast the pine nuts until light brown (without oil!), then add them to a heatproof salad bowl. Add 2 tablespoons of oil to the pan and briefly fry the tomatoes, then add them to the bowl (without the oil if possible). Add the remaining oil to the oil in the pan and fry the asparagus over a slightly higher heat so that it doesn’t absorb any water. Sauté the diced shallots and deglaze with the orange juice, adding a little sugar. Cook for about 6 minutes, until the asparagus is tender (the exact time depends on the thickness). Season with salt and pepper, then let cool until just lukewarm. Add the asparagus to the bowl with the tomatoes and pine nuts, roughly chop the arugula over the top with scissors, and season with salt, pepper, and lemon juice. Fold in more or less lemon zest, depending on your taste. Mix well. Pairs well with ciabatta, baguette, and grilled food, and tastes great warm or cold.