The distinct sweetness of blood oranges (also called “Moro” oranges) is further enhanced by the complex tones of balsamic vinegar. Dressed over asparagus, shallots, and walnuts, this delightful combo makes for a satisfying flavor range, bountiful in folic acid, omega-3 fatty acids, and rich anti-oxidants.
Ingredients
- 1½ lbs. fresh asparagus, trimmed
- 2 T finely chopped shallots
- 1 T balsamic vinegar
- 1 T sherry vinegar or dry sherry
- 2-3 T extra virgin olive oil
- freshly ground pepper to taste
- 4 oranges (preferably blood oranges)
- 4 T coarsely chopped, toasted walnuts
Directions
- In a small bowl combine shallots with the vinegar and sherry and then let stand at least 20 minutes. Meanwhile, zest 1 orange, avoiding the white pith.
- Finely chop zest and add to the shallots. Squeeze 1/3 cup juice from the zested orange and add to the bowl. Slowly whisk in the olive oil and season with pepper. Set aside. Cut asparagus spears in half or in fourths and cook in boiling water for 4-5 minutes until crisp-tender. Drain well and remove from pan to cool. Toss the cooled asparagus with the vinaigrette.
- Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit. Slice the peeled orange horizontally into 1/2” thick slices. Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper. Top each serving with 1 T toasted walnuts.
- May be served on a bed of greens.
Yields 4 Servings.
Nutrition Information per serving: Calories 211; Total Fat 16g; Saturated Fat 2g; Carbohydrate 17g; Fiber 14g; Protein 2g; Sodium 0mg
Recipe adapted from Pacific Coast Farmers’ Market Association