Asparagus with Red-Onion-and-Orange Vinaigrette

Coastal Living
8 servings


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2 pounds fresh asparagus*
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 small celery heart with leaves, minced (about 1/4 cup)
1/4 cup minced red onion
1 tablespoon minced carrot
1 tablespoon minced fresh ginger
1 teaspoon grated orange rind
1/3 cup unsweetened apple juice
2 tablespoons rice vinegar
1 tablespoon honey


Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired. Sprinkle with salt and pepper.

Grill asparagus, without grill lid, over high heat (400° to 500°) 2 to 4 minutes on each side.

Stir together celery and remaining ingredients; spoon over asparagus.

*If asparagus spears are larger than 1/2 inch in diameter, cook in boiling water 1 minute; drain. Plunge into ice water to stop the cooking process; drain and pat dry. Grill as directed.

Created date

June 2001