Skillet Asparagus Salad with Goat Cheese

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Skillet Asparagus Salad with Goat CheeseRecipe
Photo: Colin Clark; Styling: Lindsey Lower

 

 

Blanching the citrus rind mellows its flavor and tames bitterness.
Serves 6

Ingredients

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1 teaspoon olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 pounds asparagus spears, trimmed (about 30 medium spears)
1 cup water
2 teaspoons julienne-cut orange rind
1 teaspoon julienne-cut lemon rind
1/4 cup fresh orange juice
1 teaspoon sugar
1 tablespoon dry white wine
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
5 teaspoons olive oil
2 cups mixed baby salad greens
2 ounces goat cheese, crumbled (about 1/2 cup)
3 tablespoons chopped pecans, toasted
1 tablespoon fresh tarragon leaves
1 teaspoon finely chopped fresh flat-leaf parsley

Preparation

Hands-on: 25 Minutes
Total: 25 Minutes

1. Combine first 4 ingredients in a large bowl; toss to coat. Heat a large cast-iron skillet over medium-high heat. Add one-third of asparagus mixture; cook 4 minutes or until lightly charred and crisp-tender, stirring occasionally. Remove from pan; set aside. Repeat procedure twice with the remaining asparagus mixture.

2. Place 1 cup water in a microwave-safe measuring cup. Microwave at HIGH 2 minutes or until water just boils. Add orange rind; let stand 20 seconds. Drain, reserving rind. Repeat procedure with lemon rind.

3. Combine orange rind, orange juice, and sugar in a small saucepan. Bring to a boil. Reduce heat to medium-low; cook until juice mixture measures about 3 tablespoons (about 5 minutes). Combine wine, lemon juice, mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Gradually add 5 teaspoons oil, stirring constantly with a whisk. Stir in orange juice mixture.

4. Place 1/3 cup greens on each of 6 plates. Divide asparagus evenly among salads. Top evenly with cheese, pecans, and tarragon. Stir lemon rind and parsley into orange juice mixture; drizzle dressing over salads.

Created date

March 2014

Nutritional Information

Calories 117
Fat 8.4 g
Satfat 2.2 g
Monofat 4.6 g
Polyfat 1.2 g
Protein 5 g
Carbohydrate 7 g
Fiber 3 g
Cholesterol 4 mg
Iron 3 mg
Sodium 152 mg
Calcium 57 mg