Asparagus salad with radicchio

Ingredients for 2 servings:

• 1 head of radicchio
• 500 g asparagus (500 g)
• 1 pack of almonds, grated
• 1 pinch(s) of sugar
• 1 pinch(s) of salt and pepper
• ½ tsp mustard
• 100 ml orange juice
• Herbs, frozen or fresh
• Balsamic vinegar, white
• 200 ml water
• Olive oil or rapeseed oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Trim the radicchio and place it straight into a salad bowl or arrange it decoratively on a plate (if serving as an appetizer). Now make the dressing. Put the sugar, salt, pepper, and mustard in a small bowl. Whisk well with the orange juice until the sugar dissolves (this doesn’t make the dressing sweet, it just rounds out the flavor). Add the vinegar, water, and herbs and mix. Peel the asparagus well (there shouldn’t be any fibers left on it, as it won’t be cooked), and simply trim off the woody ends. Now cut into diagonal slices about 3 mm wide (as if slicing a baguette diagonally). Lightly fry the small pieces in a little oil. After about 2 minutes, add the flaked almonds. Taste occasionally. When the asparagus is softer but still has a slight bite, it’s ready. Spread the still-warm asparagus and almonds nicely over the radicchio and drizzle with the dressing.