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Skillet Asparagus Salad with Goat Cheese

Photo: Colin Clark; Styling: Lindsey Lower

 

 

Hands-on time 25 mins
Total time 25 mins
Yield Serves 6
Blanching the citrus rind mellows its flavor and tames bitterness.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Restaurant Eugene, Atlanta, GA