Roasted Asparagus Salad with Tangerine Dressing

By Deeee

Ingredients

• 1 pound asparagus, trimmed
• 1 teaspoon olive oil (preferably extra-virgin)
• 2 large tangerines or small oranges
• 1/3 cup fresh tangerine or orange juice
• 2 teaspoons unseasoned rice vinegar
• 1 1/2 teaspoon oriental sesame oil
• 1 1/2 teaspoon grated tangerine or orange peel
• 1 clove garlic, pressed
• 3/4 teaspoon minced fresh ginger
• 2 tablespoons finely chopped green onion tops
• 2 teaspoons finely chopped dry-roasted peanuts.

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13x9 inch baking pan, drizzle with olive oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer to platter to cool.

Using a sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange segments atop asparagus. 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. Sprinkle with green onion tops and peanuts.