Recipe: Asparagus with Orange Vinaigrette

Asparagus with Orange Vinaigrette
Asparagus with Orange Vinaigrette

Today I’ve been in a funk and was having a hard time coming up with a reason you should eat asparagus, this recipe for it in particular, other than the fact that it tastes utterly delicious. So, I turned to Google and found on Men’sHealth.co.uk, (where they like to be fit and muscular) that asparagus is a good source of protein, but low in calories. It’s also high in fiber and vitamin A, which are thought to fight cancer. And if this isn’t enoooooogh, it’s also an aphrodisiac. So, go eat some asparagus and have a great week-end!

 

Servings: 5

Preparation time: 20 minutes

Ingredients:

1 pound asparagus

2 tablespoons olive oil

1 tablespoon fresh orange juice

2 teaspoons distilled white vinegar

1 ½ teaspoons shallot, minced

1 ½ teaspoons orange peel, minced 1/8 teaspoon salt

Garnish: 1 slice orange fanned open

*Tip – For the orange peel, use a potato peeler to remove the peel and then mince it with a Chef knife.

 

Procedure:

1) Snap off the ends of the asparagus, letting the stalks break where they will. When they have all been snapped, line them up and cut off the ragged ends to make them look neater.

2) Follow these instructions if you do not have an upright steamer. Fill a 12-inch pan with ¾ of an inch of water and then place an open vegetable steamer in the pan. Place the asparagus on the steamer (see picture below), and lightly salt it. Cover the pan and steam about 5-6 minutes. (If you have an upright asparagus steamer, use that as you ordinarally would.)

Asparagus

Steaming Asparagus

3) While the asparagus is cooking, get a large bowl ready with water and 2 to 3 cups of ice.

4) Mix together all the ingredients for the vinaigrette and whisk it briefly.

5) When the asparagus is tender yet slightly crisp, remove it from the steamer and place the asparagus in the ice water to chill.

6) Pat the asparagus day and place it on your plate. Pour the vinaigrette over the vegetable and then decorate with a slice of orange.

Mireya


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Asparagus on Foodista

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