Asparagus-Orange Salad

Name: Asparagus-Orange Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g green asparagus; 2 Oranges; 30 g Sunflower seeds; 1 Shallot; 1 TABLESPOON medium hot mustard; 2 TABLESPOONS light balsamic vinegar; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 1 package (200 g) Babyleaf salad mix; 2 TABLESPOONS Sunflower oil; 16 discs Parma ham (about 15 g each)

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g green asparagus
2 Oranges
30 g Sunflower seeds
1 Shallot
1 TABLESPOON medium hot mustard
2 TABLESPOONS light balsamic vinegar
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
1 package (200 g) Babyleaf salad mix
2 TABLESPOONS Sunflower oil
16 discs Parma ham (about 15 g each)

Directions

1
Wash the asparagus, cut off the woody ends and cut the asparagus into pieces about 4 cm long. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
2
Squeeze the juice out of the separating skins and collect it. Roast sunflower seeds in a pan without fat.
3
Peel and finely chop the shallot. Mix orange juice, mustard, vinegar and shallot, season with salt, pepper and sugar and add olive oil. Wash the salad and shake dry. Heat sunflower oil in a frying pan.
4
Fry the asparagus for about 4 minutes while turning, season with salt and pepper and remove from the pan.
5
Mix salad, asparagus and orange filets, arrange on plates with Parma ham. Drizzle with vinaigrette.