Asparagus Curry

For the asparagus curry, lerheat oil and sauté carrots and onions. Sprinkle with wholemeal flour and curry powder and extinguish with vegetable soup. Add raisins and asparagus trimmings, cover and simmer gently for 15.

Peel orange and remove all white membranes. Over a small bowl, scoop out the fillets and squeeze the rest of the orange neatly.

Put the fillets aside and pour the orange juice to the vegetables. Stir the cream into the curry.

Decorate the asparagus curry with orange fillets and serve.

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