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Ingredients
Serves 6
1 1/2 pounds asparagus, trimmedVinaigrette:
1/2 cup olive oil
2 cloves garlic,
peeled and crushed
3 tablespoons red wine or balsamic
vinegar
1 tablespoon brown sugar
Zest of 2 navel oranges
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Text And Food Styling By Nicki Dwyer •
Prop Styling By Constance McPheeters
Asparagus Vinaigrette With Slivered Orange Peel
Search for the skinniest asparagus you can find, usually available only in
spring.
1. Steam asparagus until just tender. Drain. Rinse under cold water to stop
cooking. Drain well again. Wrap loosely in a dish towel while you prepare
vinaigrette.
2. Combine vinaigrette ingredients in small bowl. Cover and
set aside.
3. When ready to serve, arrange asparagus on serving plate,
drizzle with vinaigrette and sprinkle with orange zest.
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