A more wonderful asparagus recipe:
Place duck breast fillets skin side down in a coated frying pan and roast for 7 min. on each side. Season with salt and pepper, cool slightly.
Rinse asparagus spears, peel white completely, green only at the bottom. Cut asparagus spears into 3 to 4 cm long pieces, form in little boiling salted water and cook for about 7 minutes. Quench with cold water.
Rinse strawberries, clean and cut into slices. Rinse frisée lettuce, drain well and pluck into bite-sized pieces. Rinse orange in hot water, grate peel with a julienne ricer.
Rinse mint and cut into tender strips. Stir through with orange zest, mayo and sour cream or crème fraiche. Season strongly with 3 to 4 tbsp. orange juice, salt and freshly ground pepper. Cut duck breast fillets into slices and arrange with remaining salad ingredients. Pour some mayo on top, offer the rest separately. Sprinkle leaf salad with almond leaves and pink pepper.
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