Asparagus & Citrus Salad
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 large oranges (1/2 lb each)
- 3⁄4 cup balsamic vinegar
- 3 -4 teaspoons sugar
- 1⁄4 teaspoon dried tarragon leaves
- 12 thick purple asparagus spears (about 1 lb total)
- 1 medium red onion
directions
- Peel orange and remove white membrane. Remove membranes from sections. Squeeze 2 tablespoons juice from membranes into a bowl.
- To the bowl, add 1/4 cup vinegar, sugar to taste depending on sweetness of oranges, and tarragon. Mix and pour into a pitcher.
- In a frying pan boil about 1 inch of water and remaining 1/4 cup vinegar. Add spears to boiling water. Cook, uncovered, until asparagus is just tender when pierced, about 4 minutes. Drain and immerse in ice cold water. Drain.
- Crisp onion slices: Thinly slice 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 vinegar. Let stand until crisp, 20 - 30 minutes. Drain and discard ice.
- Divide onion slices among 4 plates. Arrange spears and orange segments on plates. Add dressing. Salt and pepper to taste.
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RECIPE SUBMITTED BY
quixoposto
Campbell, CA (originally Iowa)