Roasted Asparagus With Tangerine Dressing |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This lovely Asian flavored salad is very easy to prepare and make a beautiful presentation. I discovered this recipe in Bon Appetit, 1999. Ingredients:
1 lb asparagus, trimmed |
1 teaspoon olive oil (preferably extra-virgin) |
2 large tangerines or 1 small orange |
1/3 cup fresh tangerine juice or 1/3 cup orange juice |
2 teaspoons rice vinegar |
1 1/2 teaspoons oriental sesame oil |
1 1/2 teaspoons grated tangerine peel or 1 1/2 teaspoons orange peel |
1 garlic clove, pressed |
3/4 teaspoon minced peeled fresh ginger |
2 tablespoons finely chopped green onion tops |
2 tablespoons finely chopped dry roasted peanuts |
Directions:
1. Preheat oven to 450°F
2. Place asparagus in medium bowl.
3. Pour enough cold water over asparagus to cover; let stand 15 minutes.
4. Drain.
5. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil.
6. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes.
7. Transfer asparagus to platter; cool.
8. Using sharp knife, cut peel and white pith from tangerines.
9. Cut between membranes to release segments. Arrange tangerine segments atop asparagus.
10. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus.
11. Sprinkle with green onion tops and peanuts and serve.
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