Asparagus with Jaffa Orange and ginger Vinaigrette

[Guest guest]

* Exported from MasterCook *

 

Asparagus with Jaffa Orange and Ginger Vinaigrette

 

Recipe By :Joan Nathan

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds fresh asparagus

4 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1 large clove garlic -- crushed

1 teaspoon grated fresh ginger

Salt and freshly ground black pepper -- to taste

4 tablespoons extra virgin olive oil

Black and white sesame seeds -- for garnish

1 orange -- sliced, for garnish

 

1. Break off the bottom ends of the asparagus with your hands. Cook the spears

in boiling salted water until tender, about 5 to 7 minutes. Remove with tongs

and quickly transfer to a large bowl of ice water so the asparagus will retain

its brilliant green color. Drain on paper towels and refrigerate, wrapped in a

towel, up to 4 hours before serving.

 

2. Mix the orange and lemon juices, the garlic, ginger, and salt and pepper in a

small mixing bowl. Whisk in the oil.

 

3. Arrange the asparagus on a plate and drizzle with the vinaigrette. Garnish

with the sesame seeds and orange slices.

 

Source:

" The Foods of Israel Today "

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

 

Per Serving (excluding unknown items): 98 Calories; 7g Fat (58.8% calories from

fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 2130706543 0 2130706543 0

 

 

McTagit Clipbooks http://home.earthlink.net/~kitpath/MC/iTags.html

and other things MC - http://home.earthlink.net/~kitpath/