Asparagus, Snowpea Sprout and Orange Salad

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Asparagus, Snowpea Sprout and Orange Salad

 

 

2 oranges

50 ml (1 3/4 fl oz) extra-virgin olive oil

sea salt and freshly ground black pepper

16 asparagus spears, woody ends trimmed

1/2 punnet snowpea sprouts, ends trimmed

 

 

1. For the oranges, remove the skin from the orange with a knife,

cutting away the pith too. Cut into segments, removing pips as you go.

 

2. For the dressing, squeeze any orange juice from discarded pith and

skin into a bowl, then whisk in the extra-virgin olive oil. If you

don't have enough juice, take one of the segments and squeeze the

juice in. Season and set aside.

 

3. In a saucepan of boiling salted water, blanch the asparagus, then

refresh in cold water. Cut into halves or thirds.

 

4. To serve, mix the asparagus with the orange and snowpea sprouts,

add the dressing and toss well. Serve in 1 large bowl or on individual

plates.

 

 

Serves 4.