Title: Asparagus & Citrus Salad
Categories: Salad
Yield: 4 Servings

2	g	Oranges
1/2	c	Balsamic or red wine vinegar
3 1/2	ts	Sugar
1/4	ts	Dried tarragon
12		Thick purple asparagus spears, rinsed
		Crisped onion slices (see below)

Crisped onion slices: Thinly slice 1 md red onion. Put in a bowl with water to cover. Squeeze onions to bruise slightly. Drain. Add 4 cups ice cubes, 2 cups water and 1/4 cup balsamic or red wine vinegar. Let stand until crisp, 20 to 30 mintues. Drain well.

Cut peel and white membrane off oranges. Over a bowl, cut between inner membranes and lift out orange sections. Place sections in the bowl. Squeeze juice from membranes into the bowl. If preparing ahead, cover and chill up to 4 hours.

Drain juice from bowl. Put 2 tb in a small bowl. To the small bowl, add 1/4 cup vinegar, 3 1/2 ts sugar and tarragon. Mix then pour into a small pitcher.

In a 10 to 12 inch frying pan, bring about 1" water and the remaining 1/4 cup vinegar to a boil over high heat. Remove and discard tough ends of the asparagus. Add spears to teh boiling water. Cook, uncovered, until asparagus is just tender when pierced, about 4 minutes. Drain and immerse spears in ice water until cold. Drain.

Divide crisped onion slices evenly among 4 plates. Arrange asparagus spears and orange sections equally on plates. Add dressing and serve.

previous

next