Green asparagus salad

Ingredients for 4 servings:

• 1 bunch of green asparagus
• 3 carrots
• 200 ml orange juice
• 8 tbsp olive oil
• some stalks of arugula, torn into pieces
• 3 spring onions, cut into rings
• 1 tsp, heaped sugar
• 1 pinch of turmeric
• some sprigs of dill, fresh or frozen
• 1 small onion(s), red, cut into half rings
• Salt and pepper, mixed, from the mill
• 1 tsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple and vegetarian

Wash the asparagus, snap off the ends, and discard. Cut the stalks into diagonal pieces of about 3-4 cm. Peel the carrots and cut them into diagonal slices of about 3 mm. Add the olive oil to a pan. First, sauté the carrots for about 2 minutes over medium heat, then add the asparagus. Sauté the vegetables for a total of about 10 minutes, until al dente. Transfer the vegetables from the pan to a bowl. For the dressing, add the sugar and orange juice to the pan and reduce by half. Pour the liquid over the vegetables. Season the salad with salt, pepper, turmeric, dill, spring onion rings, red onion, and arugula. If it’s still lacking acidity, add a squeeze of lemon juice. If there’s not enough marinade, add a little more olive oil or water.