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Asparagus and Citrus Salad

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Source: Fine Cooking - Issue No. 26

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  Serves 4

This bright and simple salad tastes best with a good, fruity olive oil and true balsamic vinegar.

RECIPE INGREDIENTS

2 tablespoons finely chopped shallot

1 tablespoon good-quality balsamic vinegar

1 teaspoon sherry vinegar

3 oranges, preferably blood oranges

1 1/2 pounds asparagus, trimmed

2 to 3 tablespoon extra-virgin olive oil

Freshly ground black pepper to taste (optional)

Other necessary recipes:
Asparagus Bread Pudding Linguine with Asparagus, Morels and Cream

Asparagus and Citrus Salad Recipe at Cooking.com

DIRECTIONS

In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 min. Meanwhile, zest 1 of the oranges (avoid the white pith). Finely chop the zest and add it to the shallots. Juice the zested orange to yield about 1/3 cup and add the juice to the shallots and vinegar. Slowly pour in the olive oil, stirring to mix.

Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 min. Drain and spread the spears on paper towels to cool.

Cut off the ends of the remaining 2 oranges and peel them by running a sharp knife down the fruit vertically, following the contours. Slice the peeled orange horizontally into 1/4-inch slices. Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper, if you like, and serve immediately.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 4

Calories:

154

Sodium:

5mg

Fiber:

Carbohydrates, Total:

21g

Protein:

% Cal. from Fat:

41%

Fat. Total:

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