Sardine escabeche with white asparagus and orange salad | Gourmet Traveller

Ingredients

• 12 butterflied sardines
• For dusting: seasoned plain flour
• 80 ml (1/3 cup) olive oil
• 1 Spanish onion
• 350 ml sherry vinegar
• 2 garlic cloves, crushed
• 1 tsp smoked sweet paprika
• 2 bunches white asparagus, trimmed
• 2 oranges, thinly sliced crossways
• 1 cup (loosely packed) flat-leaf parsley leaves
• 50 ml extra-virgin olive oil