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.
