1
Place the zest and juice of 2 oranges, the zest of 2 lemons, 0.5 tsp mustard, 1 tsp agave syrup, 50 ml sunflower oil, pepper, and a pinch of salt in a measuring jug. Blend the mixture with an immersion blender until smooth.
2
Peel the asparagus and remove any tough ends. Place them in a large pan and add cold water until just covered. Add salt, 25 g (plant-based) butter, and squeeze the juice of half a lemon (leftover from making the vinaigrette) into the water. Also, add the squeezed half lemon. This helps extract all the flavor from the lemon.
3
Bring the water to a boil, and once boiling, let the asparagus cook for 5 to 7 minutes. Once the asparagus is tender, turn off the heat.
4
While the asparagus cooks, proceed with the haricots verts. Bring salted water to a boil. Meanwhile, cut the haricots verts in half. Once the water boils, add the haricots verts and cook for 3 minutes. Drain and rinse the beans under cold water to stop the cooking.
5
Cut the 2 remaining oranges into segments and chop the smoked almonds. Cut the asparagus into halves.
6
Mix the lamb's lettuce and haricots verts with the vinaigrette. Place them in a bowl and arrange the asparagus nicely in between. Finally, top with the orange segments and smoked almonds. Enjoy!
