- 1 orange
- 10-12 asparagus tips
- 1 celery stick, chopped
- 100g fresh blueberries
- Gently boil the asparagus tips in some salted water. Drain and set aside.
- Peel and deskin the orange. Cut into 10 segments.
- Arrange the asparagus tips, celery and orange segments in a fan shape on two plates. Scatter the blueberries on top.