Asparagus salad with anise-orange dressing and violets

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The new asparagus season is open! That’s why today a delicious asparagus recipe from Miljuschka Witzenhausen: an asparagus salad with anise-orange dressing and edible violets.

For 2 people:

  • 1 bunch of green asparagus
  • 1 teaspoon grated zest of an organic orange
  • 1 heaping teaspoon aniseed
  • 2 tablespoons olive oil
  • 1 garlic clove, finely grated
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • mandolin / double-sided asparagus peeler
  • optional:  1 handful of edible flowers, or else: hazelnuts and almonds

Miljuschka: “The asparagus season is in full swing. At this starting signal, most attention is paid to the white variant. I absolutely love the white gold, but the green asparagus is on my table at least once a week. They are packed with antioxidants, protein, B vitamins and fiber. You can vary endlessly and virtually risk-free with the green asparagus: grilling, in strings, steaming, cooking, roasting.”

Want to read more recipes from Miljuschka? Click here!

Scrape the asparagus into strips with the mandoline or asparagus peeler. Heat the olive oil in a heavy-bottomed pan over a low heat. Grind the aniseed finely in a mortar and add to the oil. When the seeds start to sizzle/crack, you can add the garlic. Now turn off the fire.

Grate the orange zest over the still hot oil. Finish the dressing by adding the honey, lemon juice, pepper and salt. Pour the dressing over the asparagus.

Finally, divide the edible flowers over the salad, if you can find them. I prefer violets because they have a nutty taste. But if this is a bit too much for you, or if you can’t find edible flowers, replace them with some finely chopped hazelnuts and almonds.

Source: Culy by
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