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Roasted Asparagus Salad with Orange Dressing

1 lb asparagus, trimmed
1 tsp olive oil

2 small oranges (may substitute 2 large tangerines if desired)
1/3 cup orange juice
2 tsps rice vinegar
1/2 tsp sesame oil
1/2 tsp orange peel, grated
1 clove garlic, minced
1/4 tsp fresh ginger, minced
2 Tbs green onions, finely chopped
2 Tbs peanuts, finely chopped

Preheat oven to 450F. Place asparagus in medium bowl and cover with cold water, let stand for 15 minutes. Drain and spread asparagus in baking pan, drizzle with olive oil. Roast until just tender but still crunchy, turning from time to time. Total time about 10 minutes. Transfer asparagus to platter to cool.

Using a sharp knife, cut peel and white pith from oranges or tangerines. Cut between membranes to remove segments. Arrange citrus segements atop asparagus. Whisk juice, vinegar, sesame oil, citrus peel, garlic and ginger in a small bow to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts to serve.

Yield: 4 servings

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