Cooking time: 20 min - Preparation time: 15 min - For: 6 people
Ingredients
2 bunches of 500 g of asparagus
2 tbsp of olive oil
1 tsp of oregano
Salt and pepper
For the vinaigrette:
1 orange
3 tbsp of olive oil
2 tbsp of soy sauce
2 tbsp of powdered sugar
Preparation:
1. Blanch your minced orange zest in boiling water for one minute. Then take your drained zests and candy them in a saucepan with the sugar and 15 cl of water for 10 minutes, then let cool after draining again.
2. Break the ends of your asparagus and place them in a dish with the olive oil and oregano. Salt and pepper then mix.
3. Cook the asparagus on your Kokko and turn them frequently for about ten minutes.
4. Make a vinaigrette with the olive oil, candied zest, soy sauce, and the juice of half an orange.
5. Coat your asparagus with the vinaigrette, and serve!
