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| This bright and simple salad tastes best with a good, fruity olive oil and true balsamic vinegar. |
| 2 Tbs. finely chopped shallot |
| 1 Tbs. good-quality balsamic vinegar |
| 3 oranges, preferably blood oranges |
| 11/2 lb. asparagus, trimmed |
| 2 to 3 Tbs. extra-virgin olive oil |
| Freshly ground black pepper to taste (optional) |
| In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 |
| min. Meanwhile, zest 1 of the oranges (avoid the white pith). Finely chop the zest and add it to the |
| shallots. Juice the zested orange to yield about 1/3 cup and add the juice to the shallots and |
| vinegar. Slowly pour in the olive oil, stirring to mix. |
| Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 min. |
| Drain and spread the spears on paper towels to cool. |
| Cut off the ends of the remaining 2 oranges and peel them by running a sharp knife down the fruit |
| vertically, following the contours. Slice the peeled orange horizontally into 1/4-inch slices. Just |
| before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange |
| slices on salad plates. Sprinkle with pepper, if you like, and serve immediately. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated