Kitchen tip: zest citrus before juicing. For more zesting tips, check out the Joy of Kosher blog.
Asparagus and Citrus Salad
Kitchen tip: zest citrus before juicing. For more zesting tips, check out the Joy of Kosher blog.
Servings
4 Servings
Ingredients
- 1½ pounds 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
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 oranges preferably blood oranges
- 4 tablespoons coarsely chopped toasted walnuts
Instructions
- In a small bowl, combine shallots, vinegar and sherry; let stand for 20 minutes.
- Zest 1 orange, avoiding the white pith. Finley chop zest and add to shallot mixture.
- Squeeze ⅓ cup juice from zested orange and add to the bowl. Slowly whisk in olive oil and season with salt and pepper; set aside.
- Cut asparagus spears in half or fourths, and cook in salted boiling water for 4 to 5 minutes, until crisp tender. Drain well and remove from pan to cool. Toss vinaigrette with asparagus.
- Cut ends of remaining oranges, and peel them by cutting down the fruit vertically, following the contours of the fruit. Slice the peeled orange horizontally into ½-inch thick slices.
- Arrange orange slices and asparagus spears on salad plates. Season to taste with additional salt and pepper. Top each serving with 1 tablespoon toasted walnuts.
- Source: California Asparagus Commission
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