Asparagus and Orange Salad

Printemps 2007
food and drink

BY: Lucy Waverman

This simple roasted asparagus is highlighted by an orange dressing.

2 lb (1 kg) asparagus, trimmed
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper

Orange Vinaigrette
½ tsp (2 mL) grated orange rind
2 tbsp (25 mL) fresh orange juice
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) honey
1 tsp (5 mL) Dijon mustard
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
2 tbsp (25 mL) chopped chives
1 navel orange

1. Preheat oven to 450ºF (230ºC). Toss asparagus with oil. Season with salt and pepper and place on a baking sheet.

2. Bake for 3 to 7 minutes depending on thickness, or until browned and cooked through.

3. Whisk together orange peel, orange juice, lemon juice, honey and Dijon mustard. Whisk in olive oil. Season with salt and pepper. Toss with asparagus and sprinkle with chives.

4. Use a sharp knife to cut all the peel and white pith from navel oranges. Remove orange segments from membranes. Arrange overtop asparagus.

Serves 6

What to Serve