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Asparagus rocket salad with maple syrup mustard dressing


Peel the asparagus and cook in salted water for about 15 minutes.

For the dressing, mix mustard, olive oil and coconut blossom syrup with the juice of half an orange. Season to taste with salt and pepper. Cut the asparagus into pieces, mix with the pecans, rocket, shallot and dressing. Cut the remaining orange into slices and arrange on top of the salad to serve.

Rapunzel Products

1400880 Coconut blossom syrup
209020 Pecan nuts, HAND IN HAND
1200335 Sea salt with iodine
1000695 Olive oil extra virgin

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