Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
20 stalks of fresh green asparagus
2 tblsp or so of olive oil for roasting
200 ml freshly squeezed blood orange (or ordinary orange) juice
3 tblsp (or four) olive oil for the vinaigrette
fleur de sel or good sea salt
freshly ground white pepper
Heat the oven to 200° (180° fan).
Cut the woody stems from the asparagus and line them up on the baking sheet or in the dish. Sprinkle the olive oil over them, add a little salt and pop in the oven for about 15 minutes until the tips are crispy.
Simmer the orange juice for about 5 minutes to reduce it and intensify its taste. Take it off the heat and let it cool. Whisk the orange juice into the olive oil, season with salt and pepper and serve on the side with the warm asparagus.