asparagus and citrus salad

asparagus and citrus salad
ingredients
all
2 tbsp shallots
finely chopped
1 tbsp balsamic vinegar
1 tbsp sherry vinegar
or dry sherry
1 whole oranges
preferably blood oranges
2 tbsp extra virgin olive oil
or more to taste
1/4 tsp salt
freshly ground pepper
to taste
1 1/2 lbs fresh asparagus
trimmed
3 whole oranges
preferably blood oranges
salt and pepper
4 tbsp toasted walnuts
coarsely chopped
Can be served on a bed of greens.
1
In a small bowl combine shallots with the vinegar and sherry and then let stand at least 20 minutes.
2
Meanwhile, zest 1 orange, avoiding the white pith. Finely chop zest and add to the shallots. Squeeze 1/3 cup juice from the zested orange and add to the bowl.
3
Slowly whisk in the olive oil and season with salt and pepper. Set aside.
4
Cut asparagus spears in half or in fourths and cook in boiling salted water for 4-5 minutes until crisp-tender. Drain well and remove from pan to cool. Toss the cooled asparagus with the vinaigrette.
5
Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit. Slice the peeled orange horizontally into 1/2” thick slices. Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper.
6
Top each serving with 1 T toasted walnuts.
source: Pacific Coast Farmers’ Market Association