Winter Asparagus Salad With Warm Tangerine Dressin... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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We love asparagus and even when it's out of season, I crave it. By using the tenderest tops of the spears, and sauteing them quickly they retain their color and texture and simmering briefly in the citrus dressing adds another layer to their flavor. Ingredients:
3t olive oil |
1 1/2lbs asparagus spears, trimmed up to about 1-2 inches from top*(if asparagus is in season, you can trim lower |
12-16oz fresh baby spinach |
12oz fresh mushrooms, sliced |
1/2 cup pine nuts |
1/2 cup shredded parmesan, romano, or asiago(optional) |
for dressing |
3 tangerines, clementines or mandarins(juice and zest!) |
1 lemon, juiced |
2t red wine vinegar |
1 clove garlic |
3t honey |
1t fresh herb(depending on what you're serving with...can use tarragon, rosemary, thyme, dill, ect) |
3/4-1 cup quality salad oil(olive, or part olive and part canola, etc) |
kosher or sea salt and fresh ground black pepper |
* freeze bottoms of asparagus spears to use in stock! no waste. |
Directions:
1. For Dressing
2. Combine all ingredients except oil in blender or processor.
3. Process until smooth.
4. Slowly add oil a lil at a time until dressing starts to emulsify.
5. Add remainder of oil and process until well combined. Set aside.
6. In large, heavy pan(dutch oven, stock pot, etc...I used cast iron :), heat olive oil.
7. Just prior to smoking point, add asparagus.
8. Toss to coat and sprinkle with salt. See Photo
9. Cook about 5 minutes at high heat, tossing a few times.
10. Reduce heat, add mushrooms and saute about 5 minutes more.
11. Add dressing and heat through, tossing well, again.
12. Add spinach and toss once more to coat with the dressing.
13. Cook down about 3 minutes.
14. Remove to serving platter or plates and sprinkle with pine nuts and cheese, if desired.
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