ASPARAGUS
ASPARAGUS WITH JAFFA ORANGE AND GINGER VINAIGRETTE
Preparation time: 20 minutes
Cooking time: 7 minutes
Yield: 8 servings
List of Ingredients
2 pounds fresh asparagus
4 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 large clove garlic, crushed
1 teaspoon grated fresh ginger
Salt and freshly ground pepper to taste
4 tablespoons extra-virgin olive oil
Black and white sesame seeds for garnish
1 orange, sliced, for garnish
Recipe
In 1948, "Jaffa's shatumi-type orange, with its thick, easily peeled skin
and sweet flavor, was considered by many to be the best in the world," Joan
Nathan writes in The "Foods of Israel Today." But any flavorful orange works
well here.
1. Break off the bottom ends of the asparagus with your hands. Cook the
spears in boiling salted water until tender, about 5-7 minutes. Remove with
tongs and quickly transfer to a large bowl of ice water so the asparagus
will retain its brilliant green color. Drain on paper towels and
refrigerate, wrapped in a towel, up to 4 hours before serving.
2. Put the orange and lemon juices, the garlic, ginger, and salt and pepper
in a small mixing bowl. Whisk in the oil.
3. Arrange the asparagus on a plate and drizzle with the vinaigrette.
Garnish with the sesame seeds and orange slices.
Nutrition information per serving (calculated by the Tribune):
90 calories, 64% calories from fat, 7 g fat, 1 g saturated fat, 0 mg
cholesterol, 2 mg sodium, 6 g carbohydrate, 2.7 g protein, g fiber
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