| Recipe Title: Roasted Asparagus Salad with Tangerine Dressing Contributed by: TwinLakesChef
Additional Credits for Recipe
Bon Appétit
April 1999
Cooking For Health |
Note from the Diva
This lively Asian-style salad is terrific on its own or teamed with roast chicken,
roast lamb or broiled shrimp. |
List of Ingredients
1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts |
Preparation
Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold
water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in
13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender,
turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
Using sharp knife, cut peel and white pith from tangerines. Cut between
membranes to release segments. Arrange tangerine segments atop asparagus.
Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to
blend. Season dressing to taste with salt and pepper. Drizzle over asparagus.
Sprinkle with green onion tops and peanuts and serve. |
Cooking Time & Temperature
| 450*F 10 minutes | Number of Servings: 4 Cookbook Category
Fruit
Salad
Vegetables
General Cooking/Prep Method
Bake
Extra Features of Recipe
Quick Recipe (30 min. or less)
Difficulty Level-Moderate
Low Calorie
Nutritional Analysis: Per serving: calories, 117; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 . |
