Simple, natural and with an orange vinaigrette that you will love in your salads and fish, that is this recipe for sautéed wild asparagus and tomatoes.

The recipe is nothing more than a sauteed wild asparagus with tomatoes, which together with the orange and lemon vinaigrette gives it a unique, simple and most delicious touch.

I hope it gets you out of a bind when you're running out of time or looking for a no-fuss recipe packed with flavor.

Sautéed Asparagus


  • 500 g of green asparagus
  • 400 g of cherry tomatoes
  • 2 tablespoons of olive oil
  • 1 handful of fresh basil

For the orange vinaigrette

  • 1 orange
  • 1 lemon
  • 1 tsp mild mustard
  • 1 tablespoon agave syrup
  • 4 tablespoons of olive oil
  • Salt
  • Black pepper


  1. Wash and cut the whitest and hardest base of the asparagus, and if necessary, peel them a bit. Then, cut them into small pieces of about 5 cm in length.
  2. On the other hand, wash, drain and cut the tomatoes in half.
  3. Do the same with the basil and, once drained, remove the leaves from the stem and chop coarsely.
  4. Next, pour a few tablespoons of oil into the Kuhn Rikon non-stick frying pan and heat it over low heat. When it's hot, sauté the asparagus until it picks up some color.
  5. Add the tomatoes and leave a couple of minutes on the fire.
  6. Season with salt and pepper.
  7. To serve, place the asparagus on a tray, sprinkle with the basil and drizzle with the orange vinaigrette (recipe below).

orange vinaigrette

  1. Wash the orange well, finely grate half of the skin and squeeze it to get the juice.
  2. Do the same with the lemon (grate and squeeze it for me).
  3. Once the lemon and orange are ready, put all the ingredients of the vinaigrette in a blender (this is the skin and juice of the lemon and orange, the agave syrup, the salt and pepper, the oil and the mustard) and mix until obtain a creamy sauce.

Sautéed Asparagus


  • You can present this recipe at the table as a first course or as the ideal accompaniment to grilled fish and shellfish.
  • For the vinaigrette, you can use the manual chopper like the new Shaker or the electric one.
  • With this recipe we premiere the new and exclusive New Life Kuhn Rikon high-end frying pan, the first frying pan recycled with a very ecological aluminum can recovery system:

Kuhn Rikon frying pan

New Life Kuhn Rikon frying pan

Claudia Ferrer

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