Asparagus Salad with Capers

This salad recipe is from mycookingloveaffair on Pinterest.

You can eat it right out of the pan as a lunch snack. But at room temperature it is great too. Pair it with some meat or fish, but a piece of fresh bread is a good enough side for this salad.

The combination with caper apples in brine, fresh squeezed orange juice, dill and grated zest makes this salad a tart and sweet dish. Some Dijon mustard helps with the balance.

Recipe:

500 g white asparagus peeled

10 to 12 caper apples

2 stalks fresh dill, 1 green onion shoot

1 tsp Dijon mustard, 1 tsp apple cider vinegar

3 tbsp olive oil, salt, pepper

Zest of 1 oranic orange, juice of 1/2 orange

Heat up the oil in a wide pan and toss in asparagus and quarteted caper apples. On medium high heat give them 10 to 12 min. Stir often.

In a bowl mix the dressing. When the asparagus is done, pour the dressing over it and cut off the heat.