Starters

Fried Asparagus Salad

¼ bunch of radishes

½ bunch of chervil

1 bunch of asparagus, white

1 bunch of asparagus, green

2 Tbsp. mustard seed, light

12 Tbsp. olive oil

1 Tbsp. sugar

2 oranges

1 shallot

4 twigs of tarragon

4 Tbsp. Dijon mustard

4 Tbsp. Balsamic vinegar, light

2 Tbsp. capers (in brine)

1 clove of garlic

1 baguette

Sea salt

Salt and fresh ground pepper

Clean and slice the radishes finely. Wash the chervil, spin dry, and pluck the leaves.
Peel the asparagus, and cut it diagonally into thin slices.
Boil the mustard seed in sufficient water for approximately 10 minutes, and pour into a sieve.
Heat 3 Tbsp. of the olive oil in a nonstick fry pan, and fry the asparagus briefly. Add the sugar, allowing it to caramelize.
Place the fried asparagus in a bowl, and fold in the drained mustard seed.
Cut away the orange peel and the white skin using a sharp knife.
Remove the sections, collecting 2 Tbsp. of juice in the process.
Peel and dice the shallot finely.
Wash and spin dry the tarragon, then pluck off the leaves and chop them finely.
Mix the orange juice, shallot, mustard, and vinegar together.
Season with salt and pepper.
Whisk 4 Tbsp. of oil, a portion at a time, and add the tarragon.
Drain the capers.
Peel the garlic and cut it in half.
Cut the baguette into 4 long slices.
Heat the remaining oil in a pan, and fry the baguette golden brown in it. Allow to drain on a paper towel, then rub garlic into the upper side, and season with salt.
Place the capers in the pan, and fry until they break open. Then remove, and also allow to drain. Place on the bread.