Pole Asparagus Orange Peel

A more wonderful asparagus recipe:

1. rinse casserole dish (capacity 125 ml) with cold water.

Remove the peel from the lower third of the asparagus spears and cut off the dry ends. Cut the orange caps into small pieces and remove the peel from the oranges so that the white inner skin remains on the peel. Remove orange fillets from between the separating skins. 3.

Boil about 1 1¿2 liters of water with 1 pinch of salt and sugar. Cook asparagus spears in it until al dente, lift out, cool and drain. Cut the asparagus tips (about 3 cm long) into small pieces and reserve them for the soup. Cut remaining asparagus spears and orange fillets into 1 cm pieces. Soak gelatine in cold water. 4.

Measure out approx. 125 ml of the asparagus cooking stock, squeeze the gelatine well and let it melt. Add orange juice, stir in asparagus and orange pieces and infuse briefly. Fill the mixture into the ramekins and fill up to the brim with the stock. Cool aspic for 6 hours to set.

5. clean radicchio, pick apart, rinse and drain.

Stir through vinegar and oil, season with salt and pepper. Mix in tarragon. Dip the ramekins briefly in hot water, turn out the aspic onto plates and bring to the table garnished with lettuce and marinade.

Preparation 60 min

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