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Asparagus with Red-Onion-and-Orange Vinaigrette

Yield 8 servings


  • 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

How to Make It

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

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

  3. Stir together celery and remaining ingredients; spoon over asparagus.

  4. *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.