Asparagus and orange vinaigrette

Cooking Time: 20 min - Preparation time: 15 min -: 6 people

Ingredients

2 shoes 500 g of asparagus
2 c. tablespoon olive oil
1 c. Coffee
oregano Salt and pepper For the vinaigrette



1 orange 3 tbsp. tablespoon olive oil 2
c. soy sauce 2 tsp
. tablespoons of powdered sugar Preparation


1. Blanch your minced orange zest in boiling water for one minute. Take your zest then drained and make the confit in a saucepan with the sugar and 15 ml water for 10 minutes then cool after draining again.

2. Break the tips of asparagus and arrange them in a dish with olive oil and oregano. Add salt and pepper and mix.

3. Cook the asparagus in your Kokko and return frequently for about ten minutes.

4. Make a vinaigrette with olive oil, candied peel, soy sauce, and half an orange juice.

5. Drizzle asparagus vinaigrette, and serve!