| Cuisine: Italian | Type: Salad | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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To speed this recipe up, you might try canned Mandarin oranges. |
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Serving Suggestions:
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Ingredients:
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1-1/3 lb fresh asparagus 3 blood oranges, zested, supremed, reserving juice 1/3 red onion sliced into 1/8" thin rings 2 Tbs fresh basil chiffonade 1/3 cup olive oil 2/3 cup walnuts 2 tsp unsalted butter 2 tsp granulated sugar Pinch red chili flakes Pinch kosher salt Pinch freshly ground black pepper |
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Instructions:
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For the walnuts: melt the whole butter and cook until lightly browned. Then add the sugar, chili flakes, walnuts, salt and pepper and toast in a pan for about 2 minutes. Remove to a tray layered with paper towels and allow to cool. For the oranges: Zest the skin on one of the oranges. (Blanch if necessary, repeating until bitterness is removed.) Supreme the sections of the orange and reserve. Take the remaining pulp and midsections and extract the juice, reserve. For the asparagus: Toss the asparagus with a little olive oil and grill them for 3-4 minutes. Then season with salt and freshly ground black pepper. Remove to a tray lined with paper towels and cool. For the onions: Slice thinly, toss with a little olive oil and grill for 3 minutes. Season with salt and pepper. To compose the salad: Place asparagus on a platter, top with onions, orange segments and toasted walnuts. Drizzle with a little olive oil and juices from the oranges. Garnish with basil and orange zest. |
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Related recipes:
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None |
2001-03-11