Spring vegetables in an orange-honey sauce

Reduce the orange juice in a small pan to about 1 dl. Add honey, oil, salt and pepper, stir together well to make a sauce.

Prepare the asparagus, carrots, spring onions and cut into bite-sized pieces. Either steam or cook in a small amount of stock until they still have a ‘bite’. Place on a plate and cover with the sauce.

Cut the Emmentaler AOP using a potato peeler into thin shavings. Pick the tarragon leaves from the stalks. Crush the red pepper using a pestle and mortar. Just before serving arrange the cheese, tarragon and pepper on top of the lukewarm vegetables.