Roasted Asparagus Salad With Tangerine Dressing

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* Exported from MasterCook *

 

Roasted Asparagus Salad With Tangerine Dressing

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : ** MCR ** To Try

** VegRecipes Asparagus

Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound asparagus -- trimmed

1 teaspoon olive oil (preferably extra-virgin)

2 large tangerines or small oranges

1/3 cup fresh tangerine juice or orange juice

2 teaspoons rice vinegar

1 1/2 teaspoons oriental sesame oil

1 1/2 teaspoons grated tangerine peel or orange peel

1 garlic clove -- pressed

3/4 teaspoon minced peeled fresh ginger

2 tablespoons finely chopped green onion tops

2 tablespoons finely chopped dry-roasted peanuts

 

Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water

over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13

x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until

crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to

platter; cool.

 

Using sharp knife, cut peel and white pith from tangerines. Cut between

membranes to release segments. Arrange tangerine segments atop asparagus.

Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small

bowl to blend. Season dressing to taste with salt and pepper. Drizzle over

asparagus. Sprinkle with green onion tops and peanuts and serve.

 

Serves 4.

 

Description:

" This lively Asian-style salad is terrific on its own or teamed with

roast chicken, roast lamb or broiled shrimp. "

Source:

" http://food.epicurious.com/run/recipe/view?id=101393 "

S(Formatted by Whome40 Mar 2000):

" "

 

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Per serving: 15 Calories (kcal); trace Total Fat; (5% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

NOTES : Per serving: calories, 117; total fat, 5 g; saturated fat, 1 g;

cholesterol, 0 .

 

Bon Appétit

April 1999

 

Debbie Diamond ( debwolf ) from Ventura, CA on 06/14/99

This was great! I'll never steam asparagus again - there's nothing like

roasting. I used tangerine sections and peel, but used fresh orange juice for

the liquid. I also substituted chopped toasted pecans for the peanuts.

 

A Cook from Anacortes, WA on 05/14/99

Everyone loved this one! The roasting imparts a lovely flavor and crisp

texture to the asparagus. Only change I made was to use toasted sesame seeds

since I was already using peanuts in another dish. A really elegant, simple

salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0