Monday, April 8, 2013

Roasted Asparagus Salad With Citrus Dressing

Asparagus....I have a love hate relationship with this almighty veggie. Love meaning I love to cook it and use it in dishes like this one. Hate meaning well I hate the way it tastes! So this salad was reviewed by my dinner guests and it was a hit! It must taste pretty good. I did eat the salad without the asparagus and the dressing was out of this world. I would defiantly use this dressing again and again. I hope everyone had a great weekend!
Happy Monday!

For the asparagus
1 lb asparagus spears (1 bunch) – bottom of stems snapped off
1 tablespoon extra-virgin olive oil
sea salt to taste

For the vinaigrette
1 teaspoon finely grated fresh ginger 
1 teaspoon finely grated orange zest 
1 tablespoon brown rice vinegar
1 tablespoon lime juice
1/8 teaspoon ground cayenne
1/8 teaspoon sea salt
3 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame oil

For the salad
1 large navel orange or 2 clementines
1 large handful (3 oz) baby arugula
2 tablespoons sesame seeds – toasted (see note)


Preheat the oven to 425 Degrees F. Spread the asparagus on a jellyroll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.

In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.

Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, and threads in the center, (all the white stringy stuff) and slice each half crosswise in 1/8″ thick slices. Set aside.

Place the arugula leaves in the center of each plate. Spread a few orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.

*Note: To toast the sesame seeds РHeat a small frying pan to medium-high heat. Add the sesame seeds and saut̩ for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.

*Shared over at Melt In Your Mouth Monday, 

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