Asparagus salad with oranges and ginger

Ingredients for 4 servings:

• 1 kg asparagus pieces
• 1 avocado(s)
• 1 onion(s)
• 1 organic orange(s)
• 10 g ginger root
• 10 coriander seeds
• ½ vanilla pod(s), including the pulp
• 2 tbsp balsamic vinegar, lighter
• salt and pepper
• 6 tbsp olive oil
• 50 ml brew
• some basil leaves or coriander leaves for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

a fruity-spicy variant with vanilla scent

Cook the peeled asparagus in salted water. Drain and reserve 50 ml of the asparagus stock. For the marinade, finely dice the onion and ginger. Wash the orange and grate half a teaspoon of orange zest. Peel the orange with a knife, removing all the white pith. Cut out the fillets between the membranes. I do this directly over the bowl in which I’m making the dressing to collect the orange juice. Add the fillets to the asparagus and squeeze the rest of the orange well. Finely crush the coriander seeds in a mortar. For the dressing, mix the orange juice with the asparagus stock, vinegar, oil, and vanilla seeds. Add the diced onion and ginger, and the crushed coriander, and season with salt and pepper. Pour the dressing over the still-warm asparagus and let it marinate for a good hour. Before serving, peel the avocado and carefully fold generous pieces into the asparagus. Serve sprinkled with basil or coriander leaves. Note: This dish pairs well with shrimp fried in a pan with chili peppers and garlic.