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Caramelized asparagus with rocket salad
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 331
  • Fat about 20g
  • Carbohydrates about 26g
  • Protein about 8g
This is needed
This is needed for 4 people
  • 500 g white asparagus, peeled, cut in half lengthwise and crosswise
  • 2 tbsp water
  • 75 g sugar
  • 1 organic orange, use grated zest, all of the juice
  • 2 tbsp water
  • 0.5 tsp salt
  • a little pepper
  • 2 tbsp red wine vinegar
  • salt and pepper to taste
  • 50 g rocket
  • 4 tbsp olive oil
  • 60 g blue cheese (e.g. St. Agur), in pieces
  • 30 g pine nuts, toasted
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And that's how it's done
And that's how it's done
To make the caramel, boil the sugar and water in a pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a pale brown caramel has formed. Remove the pan from the hob, add the orange zest, juice and water, dissolve the caramel over a medium heat. Add the asparagus, season, cover and simmer over a medium heat for approx. 5 mins., remove the lid and simmer for a further 10 mins.
Combine the vinegar and oil, season. Stir in the rocket, plate up. Top with the cheese and sprinkle with pine nuts. Serve the asparagus alongside.

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