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🥗 Fruity Asparagus and Orange Salad with Pine Nuts

219 kcal · 30 min · 4 servings

Ingredients

• 750 g white asparagus
• 2 tbsp pine nuts
• 2 organic oranges
• salt
• pepper
• 1 tsp maple syrup
• 2 tbsp white wine vinegar
• 1 pinch cayenne pepper
• 1 tbsp sunflower oil
• 1 tbsp olive oil
• 50 g baby spinach
• 20 g yogurt butter (1 tbsp)
• 2 tsp sugar
• 60 g serrano ham (in paper-thin slices)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the asparagus stalks using a vegetable peeler.
3. 3. Remove the woody lower ends generously.
4. 4. Cut off the asparagus tips.
5. 5. Cut the remaining stalks diagonally into pieces about 3 centimeters long.
6. 6. Heat a non-stick pan without fat.
7. 7. Roast the pine nuts until golden brown.
8. 8. Remove the pine nuts from the pan.
9. 9. Let them cool in a small bowl.
10. 10. Halve one orange.
11. 11. Squeeze the juice from the orange.
12. 12. Pour the orange juice into a large salad bowl.
13. 13. Add salt, pepper, maple syrup, vinegar, and cayenne pepper to the bowl.
14. 14. Whisk the ingredients well together.
15. 15. Add sunflower oil and olive oil.
16. 16. Whisk in the oils with a whisk until the dressing is creamy.
17. 17. Wash the spinach several times in cold water.
18. 18. Let the spinach drain well in a colander.
19. 19. Wash the second orange.
20. 20. Dry the orange.
21. 21. Peel the orange peel thinly with a vegetable peeler.
22. 22. Cut the peel strips into very fine strips.
23. 23. Remove the remaining peel of the orange.
24. 24. Make sure to remove the white pith as well.
25. 25. Cut out the orange fillets between the membranes.
26. 26. Place the orange fillets in a small bowl.
27. 27. Melt the butter in a large pan.
28. 28. Add the asparagus pieces to the pan.
29. 29. Sauté the asparagus over low heat.
30. 30. Stir the asparagus occasionally.
31. 31. Cook the asparagus for 5 minutes.
32. 32. Sprinkle sugar over the asparagus.
33. 33. Sprinkle the fine orange peel strips over the asparagus.
34. 34. Let the ingredients caramelize slightly.
35. 35. Cook the asparagus for another 5 minutes, stirring occasionally.
36. 36. Season the asparagus with salt and pepper.
37. 37. Let the asparagus cool down a bit.
38. 38. Cut the ham into finger-width strips.
39. 39. Add the lukewarm asparagus to the salad bowl with the dressing.
40. 40. Add the orange fillets.
41. 41. Add the drained spinach.
42. 42. Add the ham strips.
43. 43. Toss all ingredients gently with the salad dressing.
44. 44. Sprinkle the cooled pine nuts over the salad.
45. 45. Serve the asparagus salad.

Nutrition per serving

• kcal: 219
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 11 g