A perfect dish for that overlap between early spring and late winter, when citrus is still available and asparagus has started to pop up at the market.
Recipe courtesy of Laura Sampedro of An Olive Tree Grows in Manhattan.
3-4 Tbsp red wine vinegar
1 tsp honey
zest of half a lemon
3/4 tsp Dijon mustard
extra virgin olive oil
1 blood orange, peeled and segmented (leftovers reserved)
1 orange, peeled and segmented, (leftovers reserved)
1. Preheat oven to 350 degrees F. Drizzle asparagus with olive oil and season with salt and pepper. Place asparagus on a foil-lined baking sheet (for easy cleanup), and cook in the oven for 10-15 minutes or until bright green and tender-crisp.
2. Meanwhile, combine vinegar, honey, lemon zest and mustard in a bowl and slowly whisk in olive oil until desired consistency is reached. Season with salt and pepper to taste.
3. Plate asparagus and drizzle liberally with a few tablespoons of the vinaigrette. Top with orange and blood orange segments and drizzle with remaining vinaigrette, to taste. Garnish with thin ribbons of Parmesan cheese. Enjoy!
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