Asparagus with Orange Dressing recipe
information
Preparation time : 20 minutes,
Cooking time : 11 minutes,
Calories per serving: 195
ingredients
Succulent asparagus spears make a luxurious starter served with a tangy citrus fruit and parsley dressing.
1 lb (450 g) fresh asparagus
For the Dressing
Grated peel of 1/2 orange
3 tablespoons orange juice
1 tablespoon lemon juice
Salt and freshly ground black pepper
1/4 teaspoon mustard powder
3 tablespoons virgin olive oil
Pinch of caster sugar
1 spring onion
1 small bunch parsley
1 orange for garnish
3 tablespoons orange juice
1 tablespoon lemon juice
Salt and freshly ground black pepper
1/4 teaspoon mustard powder
3 tablespoons virgin olive oil
Pinch of caster sugar
1 spring onion
1 small bunch parsley
1 orange for garnish
method
1. Rinse the asparagus and remove the base of any tough stems. If possible, cook the asparagus upright with the tips above the level of the cooking water.
Boil gently for 8 minutes or until just tender. Drain and rinse quickly under cold water, then pat dry.
2. Bring 1/4 pint (150 ml) of water to the boil in a small pan. Add the grated orange peel and boil for 3 minutes. Remove the peel and stir in the orange and lemon juice, salt, pepper, mustard powder, oil and sugar until well mixed. Finely chop the spring onion and 1 tablespoon of parsley. Mix well.
3. Peel the orange, cutting away all the pith, and slice out individual segments by cutting against each side of the segment's skin.
4. Put the asparagus on individual plates and pour the dressing over evenly. Garnish with sprigs of parsley, orange segments and very thin strips of orange peel, if desired.
Boil gently for 8 minutes or until just tender. Drain and rinse quickly under cold water, then pat dry.
2. Bring 1/4 pint (150 ml) of water to the boil in a small pan. Add the grated orange peel and boil for 3 minutes. Remove the peel and stir in the orange and lemon juice, salt, pepper, mustard powder, oil and sugar until well mixed. Finely chop the spring onion and 1 tablespoon of parsley. Mix well.
3. Peel the orange, cutting away all the pith, and slice out individual segments by cutting against each side of the segment's skin.
4. Put the asparagus on individual plates and pour the dressing over evenly. Garnish with sprigs of parsley, orange segments and very thin strips of orange peel, if desired.
serving amount
serves 4
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