Asparagus with Orange Vinaigrette

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.