Asparagus salad with orange, almonds & elderflower

Anweisungen

• Toast the slivered almonds in a frying pan until golden brown. Using a vegetable peeler, shave very thin ribbons off the two asparagus spears, from the end to the top of the asparagus.
• Make a dressing with the elderflower sirup, olive oil, white wine vinegar en orange salt.
• Marinate the ribbons with some of the elderflower dressing.
• Grate the zest of the orange, keep it separately.
• Remove the peel from the orange with a sharp knife. Then cut out the segments between the white membrane of the orange. Store the segments together with the zest in a container and squeeze the excess juice from the remaining orange slice and add it to the segments and zest.
• Mix in the radish slices as well. Season with orange salt & pepper.
• Cut the little gem into pieces and remove the hard heart.
• Mix the salad with radish and orange. Divide elderflower dressing and almond shavings over it.
• Add some extra orange salt to taste.