Asparagus which is cooked tender crisp and served with a creamy orange vinaigrette is lovely as a side dish or salad. Ontario asparagus is a great sign of spring, but unfortunately, our crop is still a few weeks away.
We are however, starting to receive fresh asparagus from our neighbours to the south. With its wealth of nutrients, fiber and very low sodium and calorie content, asparagus is a nutritionally wise choice for a healthy diet.
Stay tuned for more recipes as asparagus starts to appear in the produce sections of grocery store and farmers’ markets.
Asparagus with Orange Vinaigrette
Print recipe| Serves | 4 |
| Inspiration | Canadian Living - Country Cooking |
Ingredients
- 20 - 24 asparagus spears (allow 5 or 6 per person)
Orange Vinaigrette
- 3 Tbsp orange juice
- 1 Tbsp grated orange rind
- 1/2 Tsp Dijon mustard
- salt and freshly ground pepper to taste
Garnish (Optional)
- 2 Tbsp chopped chives
Directions
| Select firm, rich green spears of asparagus, with all of the tips closed. Rinse gently under water to remove any sand. Holding the spear on the tip end, snap off the end where is naturally will snap; the stalk will break at the point where the toughness stops. | |
| Plunge the asparagus into boiling water (unsalted). Cook for 4 - 5 minutes or until a fork just pierces the stock and the asparagus is still a bright green. Immediately carefully drain the asparagus in a colander. The tips are quite fragile at this point. Once drained, remove to a linen tea towel or paper towels to continue to dry the asparagus. | |
| Orange Vinaigrette | |
| In a small bowl, combine the orange juice, orange rind and Dijon mustard. Season with salt and pepper to taste. | |
| Arrange the cooked asparagus on a serving plate and drizzle the dressing over. Sprinkle with chives, if desired. | |