Starters: Caramelized Asparagus with Rocket Salad

Caramelized Asparagus with Rocket Salad


  • salt and pepper to taste
  • a little pepper
  • 0.5 tsp. salt
  • 50 g rucola (rocket)
  • 2 tbsp. water
  • 2 tbsp. red wine vinegar
  • 4 tbsp. olive oil
  • 75 g sugar
  • 1 organic orange, use grated zest, all of the juice
  • 60 g blue cheese (e.g. St. Agur), cut into pieces
  • 30 g pine nuts, roasted
  • 500 g white asparagus, peeled, cut in half lengthways and across
Order the ingredients from COOP@home


To make the caramel, boil the sugar and water in a pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a pale brown caramel has formed. Remove the pan from the hob, add the orange peel, juice and water, dissolve the caramel over a medium heat. Add the asparagus, season, cover and simmer over a medium heat for approx. 5 mins., remove the lid and simmer for another 10 mins. or so, uncovered.

Combine the vinegar and oil, season. Stir in the rocket, plate up. Top with the cheese and sprinkle with pine nuts. Serve the asparagus alongside.


  • Starters
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 people
  • Nutrition 315 Kcal