Asparagus with Orange Vinaigrette

July 19, 2012/in Cook, Food, Sides /by kbw71

INGREDIENTS

• 4 bunches asparagus, trimmed of tough bottoms
• 1 tablespoon butter
• 1/4 cup olive oil
• 2 shallots, minced
• 1 tablespoon oregano, chopped
• 4 oranges, segmented, juice reserved
• 1 lemon, juiced
• 1 teaspoon sugar
• Salt and pepper, to taste

GET COOKIN'

1. 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.
2. 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.
3. 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.
4. Arrange the asparagus in a serving dish, top with orange segments and spoon on the shallot dressing.
   

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