A beautiful springtime salad of crisp-tender
asparagus tossed in an orange and shallot vinaigrette served
with slices of orange and topped with toasted walnuts.
Asparagus and Citrus
1 1/2 pounds fresh California asparagus
2 tablespoons finely chopped shallots
1 tablespoon Balsamic vinegar
1 tablespoon sherry vinegar or dry sherry
2 to 3 tablespoons extra virgin olive oil
1/4 teaspoon salt freshly ground pepper to taste
4 oranges (preferably blood oranges)
4 tablespoons coarsely chopped, toasted walnuts
- In a small bowl combine shallots with
the vinegar and sherry; let stand at least 20 minutes.
- Meanwhile, zest 1 of the oranges, avoiding
the white pith. Finely chop the orange zest and add to the shallots.
- Squeeze 1/3 cup juice from zested orange
and add to the bowl. Slowly whisk in the olive oil and season
with salt and pepper; set aside.
- Cut asparagus spears in half or in fourths
and cook in boiling salted water for 4 to 5 minutes until crisp-tender;
drain well and remove from pan to cool. Toss the vinaigrette
with the cooled asparagus.
- Cut the ends of the remaining oranges
and peel them by cutting down the fruit vertically, following
the contours of the fruit.
- Slice the peeled orange horizontally into
1/2 inch thick slices.
- Arrange the orange slices and asparagus
spears on salad plates and season to taste with additional salt
and pepper. Top each serving with 1 tablespoon toasted walnuts.
Makes 4 servings.
Nutritional Information Per Serving (1/4
of recipe): 171.22 calories, 6.95 grams protein, 25.84 grams
carbohydrates, 5.27 grams dietary fiber, 31% calories from fat,
6.53 grams total fat, 0.74 grams saturated fat, 189.19 RE Vitamin
A, 124.64 mg Vitamin C, 54% calories from carbohydrates.
Recipe and photograph courtesy of California