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Asparagus With Orange Vinaigrette

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

Ingredients

  • 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

How to Make It

  1. 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.