Asparagus And Citrus Salad
Ingredients:
2 Tbs. finely chopped shallot
1 Tbs. good-quality balsamic vinegar
1 tsp. sherry vinegar
3 oranges, preferably blood oranges
1 1/2 lb. asparagus, trimmed
2 to 3 Tbs. extra-virgin olive oil
Freshly ground black pepper to taste (optional)
Instructions:
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.
Quantity:
Makes 4 servings
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