Italian asparagus salad with chicken liver

Ingredients for 4 servings:

• 300 g chicken liver(s)
• 500 g asparagus, green
• salt and pepper
• Sugar
• 3 tbsp balsamic vinegar, lighter
• 1 organic orange(s), juice and peel
• 3 tbsp olive oil
• 2 tbsp pine nuts
• 200 g cherry tomatoes
• Flour for dusting
• 2 tbsp butter
• Basil, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the asparagus and trim off the ends. Peel the lower third of the asparagus spears and cut into bite-sized pieces. Cook in salted water with a pinch of sugar for 6-8 minutes. For the vinaigrette, combine the vinegar, salt, pepper, orange zest, and orange juice. Stir in the olive oil. Roast the pine nuts in a dry pan until golden brown and let cool. Wash and halve the tomatoes. Drain the asparagus, mix with the vinaigrette and tomatoes, and let stand briefly. Wash the chicken livers and remove the skins. Cut into bite-sized pieces and dust with flour. Fry in hot butter over medium heat for 5-6 minutes. Season with salt and pepper. Wash and roughly chop the basil leaves. Season the asparagus salad to taste and serve in small bowls. Arrange the chicken livers on top and sprinkle with pine nuts and basil. Serve with a crusty baguette.