Asparagus and Citrus Salad
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.
1 1/2 pounds fresh California asparagus trimmed
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 Asparagus Commission.