Roasted asparagus salad with orange and tarragon vinaigrette and garlic baguette

Step 1 of 10:

 

Trim the radishes and slice them thinly. Wash the chervil, spin dry, and pluck off the leaves. Peel the asparagus and cut the spears diagonally into thin slices.

 

Step 2 of 10:

 

Boil the mustard seeds in plenty of water for about 10 minutes, then drain through a sieve.

Step 3 of 10:

 

Heat 3 tbsp. of the olive oil in a non-stick Frying Pan and fry the asparagus in it. Add the sugar and let it caramelize.

Step 4 of 10:

 

Place the fried asparagus in a bowl and fold in the drained mustard seeds.

Step 5 of 10:

 

Cut the orange peel off along with the white pith using a sharp knife. Remove the segments, catching 2 tbsp. of the juice as you do so. Peel the shallot and dice finely. Wash the tarragon and spin dry, then pluck off the leaves and chop finely.

Step 6 of 10:

 

Mix the orange juice, shallot, mustard, and vinegar. Season with salt and pepper. Gradually whisk in 4 tbsp. oil and add the tarragon.

Step 7 of 10:

 

Drain the capers. Peel the garlic and cut it in half. Cut 4 long slices from the baguette.

Step 8 of 10:

 

Heat the remaining oil in a Frying Pan and toast the baguette in it until golden brown. Drain on kitchen paper, then rub the top side with garlic and season with salt.

Step 9 of 10:

 

Add the capers to the Frying Pan and fry until they burst open. Then remove and drain them as well.

Step 10 of 10:

 

Before you Serve, fold the orange segments, radishes, and chervil into the asparagus. Place the baguette on plates and arrange the salad on top. Drizzle with the vinaigrette and garnish with the capers.