Cut the white bread into long strips and make a herb oil in a mortar using fresh rosemary, garlic, and olive oil. Then dip the bread into the herb oil. Dry the bread in an oven at 160 degrees for about 12 minutes. Peel the asparagus and slice it into wafer-thin slices using a vegetable peeler; marinate them with pepper, salt, and a little olive oil. Wash and dry the orange. Use a zester or peeler to create thin strips from the peel. Slice the chorizo thinly and mix it into the salad along with the Boer´n Trots Cow and the orange strips. Take a large plate, place the arugula on it, followed by the toast and asparagus carpaccio. Sprinkle some orange strips over it for garnish and finally add a drizzle of olive oil.