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Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette

Who doesn’t love asparagus this time of year? It’s one of my favorite vegetables and I love it prepared just about every way possible. However, roasting it is probably my favorite. It enhances the flavor and leaves just a little bit of that fresh, firm crunch. Chef Viviane Bauquet Farre takes the simple roasted asparagus and pairs it with a wonderful vinaigrette and Valencia oranges. I think I have a new favorite way to prepare those spears! Thank you Viviane for sharing this remarkable recipe just in time for the summer season!

 

Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette – Recipe

serves 4

For the asparagus

  • 1 lb (450g) asparagus spears (1 bunch) bottom of stems snapped off
  • 1 tablespoon olive oil
  • sea salt to taste

For the vinaigrette

  • 1 teaspoon finely grated fresh ginger (use microplane grater)
  • 1 teaspoon finely grated orange zest (use microplane grater)
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon lime juice
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon sea salt
  • 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil

For the salad

  • 1 cup snow peas (3 oz) (85g) stem end trimmed and left whole
  • 1 teaspoon sea salt for blanching
  • 1 large Valencia or navel orange
  • 1 large handful (3 oz) (85g) baby arugula
  • 2 tablespoons sesame seeds toasted (see cook’s note)

Method:

Preheat the oven to 500ºF.

Step 1: Move rack to the top of the oven. 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.

Step 2: In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.

Step 3: Fill a large bowl with cold water and several ice cubes. Bring 1 quart of water to a boil. When the water is boiling, add the salt and snow peas. Boil for 2 minutes. The snow peas will turn bright green. Drain and transfer to the cold water bath. When the snow peas are chilled through, drain and spread on paper towels. Set aside.

Step 4: Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8”³ thick slices. Set aside.

Step 5: Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.

Cook’s note: To toast the sesame seeds Heat a small frying pan to medium-high heat. Add the sesame seeds and sauté 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.


Photo Credit: Viviane Bauquet Farre – FoodandStyle.com

 

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