Monday, March 31, 2014

Asparagus with an Orange vinaigrette

I haven't posted a recipe in the longest time (I'm sorry), so this past weekend I lived in the kitchen to  bring you not one, not two but three Spring inspired recipes! I also have a very very special video series that I'm adding to blog and these three recipes will be the first video I'll be posting (stay tuned for that by the end of this week). 
I also want to mention that I'm in the process of changing blog platforms (pray for me) so please be on the look out for the new and improved Fashion According to the Menu powered by Wordpress.

Ok now for this delectable recipe. I have actually been in search for recipes that I could add to my list of spring inspired dishes and this dish made it to the top of my list. It's a very simple recipe but it was delicious and I love the fresh citrus flavor. All of the recipes that I will be sharing this week share that common citrus/fruit theme. I hope you all try this recipe and please be sure to let me know how it came out.

  • Ingredient
  • oranges
  • pink shallot, minced
  • tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard

  • to 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 20 spears green asparagus, trimmed
  • Parmesan cheese, for shaving

First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a bowl with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
Bring a sauce pan full of water to the boil. Salt it, then add the asparagus and cook until tender.  Immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave parmesan cheese over the dish. Grind some pepper over the top and serve.

Recipe Adapted from

No comments:

Post a Comment

Thank you so much for your loving comments.
Stay Fabulous!!
Trisha Renée