12. Lou Saavedra

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Asperges à l’orange

Green asparagus
Spring onions
Olive oil
Soy sauce

Pre steam the asparagus 5 to 10 minutes depending on their size Meanwhile heat the olive oil (you can never put too much olive oil) and cook the sorrel and the spring onions. When they’re soft enough add the asparagus, a big splash of squeezed orange juice and soy sauce, let it cook gently for a few minutes.

Serve with pieces of oranges on top.