Recipe by Bev
This lovely Asian flavored salad is very easy to prepare and make a beautiful presentation. I discovered this recipe in Bon Appetit, 1999.
Top Review by Kittencal@recipezazz
Well this is certainly a different way to serve asparagus, I also used navel oranges in place of tangerines, I omitted the ginger this time but I think will add it in next time, all the flavors blended together well and I look forward to making this again, but doubling the recipe next time around, I was lucky to taste a small amount, my DS and DH devoured all of it, thanks for sharing hon!...Kitten:)
- 1 lb asparagus, trimmed
- 1 teaspoon olive oil (preferably extra-virgin)
- 2 large tangerines or 1 small orange
- 1⁄3 cup fresh tangerine juice or 1⁄3 cup orange juice
- 2 teaspoons rice vinegar
- 1 1⁄2 teaspoons oriental sesame oil
- 1 1⁄2 teaspoons grated tangerine peel or 1 1⁄2 teaspoons orange peel
- 1 garlic clove, pressed
- 3⁄4 teaspoon minced peeled fresh ginger
- 2 tablespoons finely chopped green onion tops
- 2 tablespoons finely chopped dry roasted peanuts
Directions See How It's Made
- Preheat oven to 450°F
- Place asparagus in medium bowl.
- Pour enough cold water over asparagus to cover; let stand 15 minutes.
- Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil.
- Roast asparagus until crisp-tender, turning occasionally, about 10 minutes.
- Transfer asparagus to platter; cool.
- Using sharp knife, cut peel and white pith from tangerines.
- Cut between membranes to release segments. Arrange tangerine 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 and serve.