1 kg white asparagus peel and cook in boiling salted water until firm to the bite adding 1 tsp. sugar and 1 tbsp. butter Remove asparagus from the pot, drip off and set aside to cool down.
Orange-Sauce:
Mix together the following ingredients:
2 tbsp. Raspberry Seed Oil
4 tbsp. sour cream
2 tbsp. orange juice
2 tbsp. Asparagus Vinegar
1 tsp. orange peel from untreated oranges
salt and pepper as well as 1 pinch sugar
Place the asparagus in a bowl and coat with the Orange-Sauce and let it rest for at least 30 minutes before serving.
serves 4
