Augusta, GA -
Eat your greens! Veggies like green beans and broccoli are good for you and they're delicious, too. If you're looking for another vegetable to serve as a side, why not try Asparagus. Today on quick cooking, Karin Calloway adds a delicious Marinade to make the recipe special.
I love asparagus and it appears as a veggie side dish on my menus a couple of times a week. This week's recipe takes asparagus off the dinner plate and onto the salad plate, as a perfect starter to a summer supper or pack able salad for lunch at the office. I've begun the recipe by blanching one bunch of asparagus until tender-crisp. Once it's blanched you'll want to shock it- or cool it quickly in a bowl of ice water.
The dressing is quickly whisked together-the orange juice and zest, some champagne vinegar, honey and some good olive oil. Season to taste with salt and pepper.
This Honey and Orange Marinated Asparagus salad includes orange not only in the dressing but also as fresh orange segments-also called "supremes", which are tossed with the asparagus.
Making the orange supremes is simple, you just cut off the top and bottom of an orange, peel off the rind and slide your knife right next to the membrane on each side of the orange section. You can use canned mandarin oranges if you don't want to master this technique. Add the oranges to the asparagus, along with some very thinly sliced shallots and refrigerate for several hours or overnight. To make this a heartier lunch salad, add some toasted almond slivers and a sprinkling of crumbled goat or feta cheese.