Wednesday, July 9, 2008

Asparagus & Citrus Salad

1-1/2 lbs fresh asparagus, trimmed
2 tbl chopped scallions
1 tbl balsamic vinegar
1 tbl sherry vinegar or dry sherry
2 tbl olive oil
1/4 tsp salt
1/4 tsp black pepper
4 oranges
4 tbl chopped walnuts

Combine scallions with the vinegar and sherry in a small bowl and let stand 20 minutes.

Zest 1 orange and add to the scallion mixture.

Squeeze 1/3 cup juice from the zested orange and add to the scallion mixture. Slowly whisk in the olive oil, salt and pepper. Set aside.

Cut the peel and white membrane off the other oranges and separate into segments, then cut each segment in half. Set aside.

Cut asparagus stalks in 4ths and cook in boiling salted water 4-5 minutes or until crisp-tender. Drain well and remove from the pan to cool 15 minutes. Toss the cooled asparagus with the orange segments, walnuts and scallion mixture.

4 servings

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