Skillet Asparagus Salad with Goat Cheese

Photo: Colin Clark; Styling: Lindsey Lower    

Blanching the citrus rind mellows its flavor and tames bitterness.

Yield: Serves 6
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 8.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 5g
  • Carbohydrate: 7g
  • Fiber: 3g
  • Cholesterol: 4mg
  • Iron: 3mg
  • Sodium: 152mg
  • Calcium: 57mg

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

Preparation

  1. 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. 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. 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. 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.
Note:

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.

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