Asparagus & Orange Salad

By none

Asparagus come into season as citrus is heading out, but the two are a delicious timely duo. Even without lettuce, this salad is slimming, filling and nutrient rich.



Ingredients:

Vinaigrette

  • 2 tablespoons lemon juice

  • 1 tablespoon raw honey

  • 1/4 cup extra virgin olive oil

  • 3-4 cloves chopped garlic

  • 1 tablespoon chopped fresh tarragon

  • Sea salt, to taste


Salad

  • 1 1/2 pounds asparagus, tough ends trimmed

  • 2 oranges, cut into thin slices

  • 2 shallots, chopped

  • 1/4 cup finely chopped pecans



Steps/Methods:

Vinaigrette

Place all of the ingredients in a blender; process until smooth and creamy.
Note: vinaigrette will keep up to 3 days if stored in a covered container in your refrigerator.

Salad

  1. Prepare a large ice bath.

  2. Bring a large pot of salted water to a boil; add asparagus and cook 3-4 minutes, until just fork-tender. Drain the asparagus, rinse with cool water and immediately plunge it into the ice bath. Let the asparagus sit in the ice bath for 4-5 minutes to stop the cooking process. Remove the asparagus from the ice bath and pat dry with paper towels (it’s important not to skip this step or your vinaigrette will slide right off).

  3. Place the asparagus in a large serving bowl. Add the shallots and oranges, gently toss to coat.

  4. Drizzle the vinaigrette on top of the salad and gently toss. Sprinkle the pecans on top.

Let your salad it at room temperature for 10-15 minutes before serving (this will help the flavors develop).



Additional Tips:

Vinaigrette

  • 2 tablespoons lemon juice

  • 1 tablespoon raw honey

  • 1/4 cup extra virgin olive oil

  • 3-4 cloves chopped garlic

  • 1 tablespoon chopped fresh tarragon

  • Sea salt, to taste


Salad

  • 1 1/2 pounds asparagus, tough ends trimmed

  • 2 oranges, cut into thin slices

  • 2 shallots, chopped

  • 1/4 cup finely chopped pecans


By none| June 22, 2011
Categories:  Recipes

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