Put the maple syrup together with the mustard, orange juice, lemon juice and pink pepper berries in a bowl, whisk everything well and then slowly stir in the oil and season with salt and pepper.
Cut off the lower solid piece from the asparagus and cut the asparagus diagonally into pieces approx. 4 cm long. Put the tips aside. Then halve the beveled pieces lengthways again.
Heat a little oil with the butter in a pan and then fry the asparagus over a medium heat for about 5 minutes, turning. Then the asparagus tips and the poppy seeds are added and everything is swirled well for about 3 minutes.
Then put everything in a bowl, add a little salt and pepper. Add the parsley and the orange zest and stir well. Then arrange the salad on a plate and pour the dressing over it.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.