Blanched asparagus coated with an orange citrus vinaigrette. This fresh and light side dish is the perfect complement to a heavy holiday meal.
Asparagus with Orange Vinaigrette
Recipe By Elizabeth Kurtz
- Cooking and Prep: 15 m
- Serves: 8
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Contains:
Ingredients (9)
Main ingredients
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Images:
For the Vinaigrette
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Zest one orange into a bowl, then in a separate bowl juice both oranges. Pour juice into a small saucepan. Over medium heat, boil the juice, until reduced and concentrated to about three tablespoons.
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In a small bowl, whisk together the shallot and vinegar. Set aside five minutes.
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Add Dijon mustard, orange zest, and orange juice. Slowly whisk in the oil. Season with salt and pepper. Set aside.
For the Asparagus
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Bring a sauté pan full of water to boil. Salt it, then add the asparagus and cook until tender, about three to four minutes. Drain, and immediately rinse under ice-cold water to stop additional cooking and retain the bright green color.
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Pat dry with paper towels and transfer to a serving platter. Drizzle with the vinaigrette and pecans.
