This bright and simple salad tastes best with a good, fruity olive oil and true balsamic vinegar.
- 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 tablespoons extra-virgin olive oil
- Freshly ground black pepper to taste (optional)
In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 minutes. Meanwhile, zest 1 of the oranges (avoiding 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 minutes. 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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
154 calories; 7g total fat; 0mg cholesterol; 5mg sodium; 21g carbohydrates; 6g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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