Asparagus With Orange Vinaigrette

Southern Living
If the asparagus are fat or you prefer them more tender, you can increase the cooking time.
Makes 6 to 8 servings


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3 pounds fresh asparagus
2 shallots, chopped
1/4 cup white balsamic vinegar
1 teaspoon grated orange rind
2 large navel oranges, sectioned
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil


Snap off tough ends of asparagus; arrange asparagus in a steamer basket over boiling water. Cover and steam 3 to 5 minutes or until crisp-tender.

Plunge asparagus into ice water to stop the cooking process; drain.

Combine shallots, vinegar, and next 4 ingredients; gradually whisk in 1/2 cup olive oil, blending well. Drizzle over asparagus. Serve immediately.

Created date

October 2002