Roasted Asparagus Spears with Orange Vinaigrette and Herb Flädle

Remove the peel evenly from the lower third of the asparagus spears, blanch in salted water for 3 minutes, rinse in cold water and drain well.

For the dressing, mix orange juice with sugar, orange zest, juice of one lemon, mustard powder, salt and pepper, fold in the olive oil. Last but not least, stir in diced tomatoes, half of chervil and half of chives.

For the herb pancakes, mix eggs, milk, flour, melted butter and a little salt. Stir in remaining chervil, chives and parsley and gradually finish baking herb pancakes (flädle) in a frying pan with clarified butter.

Cut the blanched asparagus spears in half lengthwise and sauté in a frying pan with olive oil. Season with salt and pepper.

Arrange and drizzle with the dressing. Serve with the herb flädle.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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