Signs of Spring
The snowdrifts are starting to melt, it's almost time to spring forward, and asparagus is in the grocery store. Ah, springtime. This recipe is based on a Bon Appetit recipe.
Roasted Asparagus Salad with Mandarin Oranges
1 lb asparagus, trimmed
1 t olive oil
1 can mandarin oranges
1/3 c orange or clementine juice
2 t rice vinegar
1 1/2 t sesame oil
1 1/2 t grated orange or clementine peel
1 garlic clove, minced
1/8 t ground ginger (or 3/4 t minced peeled fresh ginger)
2 T finely chopped green onion tops
2 T sliced almonds (toasting them in a dry pan until they start to turn color would probably enhance the taste, but I forgot to do this)
Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. (This is to keep the asparagus from drying out in the over.)
Spread asparagus in baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool. Slice asparagus into bite-sized pieces and place in bowl; add oranges.
Whisk juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to asparagus and oranges and toss. Sprinkle with green onion tops and almonds to serve.
*Note: the original recipe did not call for the asparagus to be chopped up, but I think it's easier to eat that way and more like a salad. It also said to use sectioned tangerines (not canned mandarins). I had clementines on hand which I tried to peel with a knife and section but that did not go well. I've had some success sectioning regular sized oranges for other recipes, but I think there is not enough pith on clementines for it work. Or a person needs better knife skills than mine. So I used the juice from them for the dressing, but resorted to canned mandarins instead of the sections. And one final alteration, the original called for chopped peanuts rather than almonds, which was just not appealing to me. Maybe a different day.
Roasted Asparagus Salad with Mandarin Oranges
1 lb asparagus, trimmed
1 t olive oil
1 can mandarin oranges
1/3 c orange or clementine juice
2 t rice vinegar
1 1/2 t sesame oil
1 1/2 t grated orange or clementine peel
1 garlic clove, minced
1/8 t ground ginger (or 3/4 t minced peeled fresh ginger)
2 T finely chopped green onion tops
2 T sliced almonds (toasting them in a dry pan until they start to turn color would probably enhance the taste, but I forgot to do this)
Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. (This is to keep the asparagus from drying out in the over.)
Spread asparagus in baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool. Slice asparagus into bite-sized pieces and place in bowl; add oranges.
Whisk juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to asparagus and oranges and toss. Sprinkle with green onion tops and almonds to serve.
*Note: the original recipe did not call for the asparagus to be chopped up, but I think it's easier to eat that way and more like a salad. It also said to use sectioned tangerines (not canned mandarins). I had clementines on hand which I tried to peel with a knife and section but that did not go well. I've had some success sectioning regular sized oranges for other recipes, but I think there is not enough pith on clementines for it work. Or a person needs better knife skills than mine. So I used the juice from them for the dressing, but resorted to canned mandarins instead of the sections. And one final alteration, the original called for chopped peanuts rather than almonds, which was just not appealing to me. Maybe a different day.
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