Asparagus with Orange Dressing
Ingredients
- 1 lb 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
Instructions
- 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.
- 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.
- Peel the orange, cutting away all the pith, and slice out individual segments by cutting against each side of the segment's skin.
- 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.
Calories: 139 kcal
Carbohydrates: 10 g
Protein: 3 g
Fat: 11g
Saturated Fat: 2 g
Sodium: 3 mg
Potassium: 328 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 1008 IU
Vitamin C: 33 mg
Calcium: 45 mg
Iron: 3 mg