Cooking time: 20 min - Preparation time: 15 min - Serves 6
Ingredients
2 bunches 500 g asparagus
2 tbsp. olive oil
1 tsp. oregano
Salt and pepper
For the vinaigrette:
1 orange
3 tbsp olive oil
2 tbsp soy sauce
2 tbsp caster sugar
Preparation:
1. Blanch your orange zest in boiling water for one minute. Then remove the drained zest and preserve in a saucepan with the sugar and 15 cl water for 10 minutes, then leave to cool after draining again.
2. Break off the ends of the asparagus and place in a dish with the olive oil and oregano. Season with salt and pepper and toss to combine.
3. Cook the asparagus on your Kokko, turning frequently, for about ten minutes.
4. Make a vinaigrette with the olive oil, candied zest, soy sauce and juice of half an orange.
5. Drizzle the vinaigrette over the asparagus and serve!
