Asparagus with Orange Vinaigrette Salad recipe
Quick easy and light Asparagus with Orange Vinaigrette Salad recipe
trimmed of tough bottoms
segmented, juice reserved
Salt and pepper
In a large pot of boiling salted water, blanch the asparagus for 3-6 minutes, depending on thickness, and then transfer into an ice bath. Drain and set aside.
Heat a small sauté pan over medium-high heat. Add the butter and 1 tablespoon of olive oil. Add the shallots, season with salt, and sweat until translucent. Add the oregano and cook for 1 minute more.
Transfer the shallots to a mixing bowl and add the lemon juice and the reserved orange juice, then slowly whisk in the remaining olive oil.
Arrange the asparagus in a serving dish, top with orange segments and spoon on the shallot dressing.