Asparagus and Orange Salad

By KeyIngredient

Ingredients

• Salad
• 2 lb (1 kg) asparagus, trimmed
• 2 tbsp (25 mL) olive oil
• Salt and freshly ground pepper
• Orange Vinaigrette
• 1/2 tsp (2 mL) grated orange rind
• 2 tbsp (25 mL) fresh orange juice
• 2 tbsp (25 mL) lemon juice
• 1 tsp (5 mL) honey
• 1 tsp (5 mL) Dijon mustard
• 2 tbsp (25 mL) olive oil
• Salt and freshly ground pepper
• 2 tbsp (25 mL) chopped chives
• 1 navel orange

Preparation

Step 1

1. Preheat oven to 450ºF (230ºC). Toss asparagus with oil. Season with salt and pepper and place on a baking sheet.

2. Bake for 3 to 7 minutes depending on thickness, or until browned and cooked through.

3. Whisk together orange peel, orange juice, lemon juice, honey and Dijon mustard. Whisk in olive oil. Season with salt and pepper. Toss with asparagus and sprinkle with chives.

4. Use a sharp knife to cut all the peel and white pith from navel oranges. Remove orange segments from membranes. Arrange overtop asparagus.


Serves 6