Asparagus with Red-Onion-and-Orange Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 pounds fresh asparagus |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 small celery heart with leaves, minced (about 1/4 cup) |
1/4 cup minced red onion |
1 tablespoon minced carrot |
1 tablespoon minced fresh ginger |
1 teaspoon grated orange rind |
1/3 cup unsweetened apple juice |
2 tablespoons rice vinegar |
1 tablespoon honey |
Directions:
1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired. Sprinkle with salt and pepper.
2. Grill asparagus, without grill lid, over high heat (400° to 500°) 2 to 4 minutes on each side.
3. Stir together celery and remaining ingredients; spoon over asparagus.
4. *If asparagus spears are larger than 1/2 inch in diameter, cook in boiling water 1 minute; drain. Plunge into ice water to stop the cooking process; drain and pat dry. Grill as directed.
|
|