Green asparagus and tomato salad with orange vinaigrette


Green asparagus and tomato salad
with orange vinaigrette

very easy

approx. 30 minutes

Enough for

4 persons


frying pan


Side dish for 4 people, main meal for 2 people

cooking equipment

  • Stick blender


  • 18 ounces green asparagus
    Wash, cut off approx. 1/3 of the hard ends, if necessary peel off some more, then cut diagonally into slender pieces of approx. 2 Inch in length
  • 14 ounces Cupido plum tomatoes Wash, drain and halve
  • 2 tbsp olive oil
  • 1 bunch fresh basil Wash, shake dry, pluck the leaves from the stalks and chop coarsely

Orange vinaigrette

  • 1 orange untreated Wash well, grate half the peel finely and press out the juice.
  • 1 lime Wash well, grate the peel finely and press out the juice
  • 1 tsp mild mustard
  • 1 tbsp Agave syrup
  • 4 tbsp olive oil
  • Sea salt and black pepper freshly ground


Orange vinaigrette

Place all the ingredients into a mixer beaker and mix to a creamy sauce using the stick blender.


1. Heat the frying pan with olive oil then fry the asparagus until the colour changes.

2. Add the tomatoes, put on the lid and cook for a few minutes with the lid on so that the asparagus still has slight bite.

3. Season to taste with salt and pepper.


Arrange the asparagus on a serving plate, sprinkle with basil and pour over the orange vinaigrette.

Hint: Grilled fish and sea food go really well with this.


Kuhn Rikon