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PEEL the asparagus using the vegetable peeler. The easiest way is to hold the bottom of the asparagus with one hand and use the vegetable peeler in the other hand. This way they won't break in half.
Start peeling about 2 cm (about 0,7 inch) from the top and rotate the asparagus. Then CUT off about 2 cm (about 0,7 inch) off the ends. CHOP the asparagus into thin slices and set them aside.
Use a sharp knife to trim as much of the orange peel and white skin (pith). Then cut the segments out, as close to the membrane as possible to create beautiful orange wedges.
PEEL and finely chop the shallot. CHOP the chives quite fine and set aside. RINSE and dry the lettuce using a salad spinner.
DIVIDE mixed greens and orange segments over the plates. HEAT butter in the large skillet on high heat and add the asparagus slices. Add the chopped shallot after about 2 minutes.
Then ADD the sugar and wait until the asparagus slices are beautifully caramelized. Season with pepper and salt and ADD in some chopped chives and stir.
DIVIDE the hot asparagus and hot butter sauce over the mixed greens, garnish with alfalfa sprouts and enjoy this simple salad!