Roasted asparagus salad with orange and tarragon vinaigrette and garlic baguette

Step 1 of 10:

 

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

 

Step 2 of 10:

 

Cook the mustard seeds with enough water for about 10 minutes and drain through a sieve.

Step 3 of 10:

 

Heat 3 tbsp of the olive oil in a sealed pan and fry the asparagus in it. Add the sugar and let it caramelize.

Step 4 of 10:

 

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

Step 5 of 10:

 

Cut off the orange peel, including the white pith, with a sharp knife. Segment the orange and catch 2 tbsp of juice. Peel and finely dice the shallot. Wash the tarragon, spin it dry, then pluck the leaves and chop them finely.

Step 6 of 10:

 

Whisk together the orange juice, shallot, mustard, and vinegar. Season with salt and pepper. Whisk in 4 tbsp of oil in portions and add the tarragon.

Step 7 of 10:

 

Drain the capers. Peel and halve the garlic. Cut 4 oblong slices from the baguette.

Step 8 of 10:

 

Heat the remaining oil in a pan and toast the baguette until golden brown. Drain on paper towels, then rub the top side with garlic and salt.

Step 9 of 10:

 

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

Step 10 of 10:

 

Before serving, 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.