- Break off the woody ends of the asparagus and slice diagonally into 1cm pieces and put them into a bowl.
- Squeeze the orange and finely chop the ginger. Mix well with the marmalade, mayonnaise, rapeseed oil and sweet chili sauce in a small bowl and add to the asparagus. Season to taste with salt and pepper and leave to marinate for at least 30 minutes.
- Before serving, mix the salad well and garnish with the finely chopped parsley.