Asparagus and Citrus Salad | Kaiser Permanente

Step 1

To make the vinaigrette: In a small bowl, combine shallots with the vinegar. Let stand at least 20 minutes. Meanwhile, zest one of the oranges, avoiding the white pith. Finely chop zest and add to the vinegar. Squeeze 1/3 cup of juice from zested orange and add to the bowl. Slowly whisk in the olive oil and season with salt and pepper. Set aside. To prepare the salad: Cut asparagus spears in half or in fourths. Steam for 4 to 5 minutes until crisp-tender and bright green, then remove from pot and drain to cool. Toss the cooled asparagus with the vinaigrette. Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit. Use your fingers to remove the peel. Slice the peeled oranges horizontally into 1/2-inch-thick slices. Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper. Top each serving with 1 tablespoon chopped (optionally toasted) nuts.

Step 2

To make the vinaigrette: In a small bowl, combine shallots with the vinegar. Let stand at least 20 minutes. Meanwhile, zest one of the oranges, avoiding the white pith. Finely chop zest and add to the vinegar. Squeeze 1/3 cup of juice from zested orange and add to the bowl. Slowly whisk in the olive oil and season with salt and pepper. Set aside. To prepare the salad: Cut asparagus spears in half or in fourths. Steam for 4 to 5 minutes until crisp-tender and bright green, then remove from pot and drain to cool. Toss the cooled asparagus with the vinaigrette. Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit. Use your fingers to remove the peel. Slice the peeled oranges horizontally into 1/2-inch-thick slices. Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper. Top each serving with 1 tablespoon chopped (optionally toasted) nuts.